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Collard Green Lasagna


  • 1/2 lb collard greens, stemmed and washed, leaves left intact
  • Salt to taste
  • Extra virgin olive oil
  • 2 cups marinara sauce
  • 1/2 lb no-boil lasagna noodles
  • 1/2 lb ricotta
  • 4 oz freshly grated Parmesan


1. Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.

2. Preheat the oven to 350°F. Oil a 2- or 3-quart rectangular baking dish with olive oil. Set aside a small amount of tomato sauce and Parmesan to top the lasagna. 

3. Repeat the following layers until ingredients are all used up. Tomato sauce, lasagna noodles, ricotta, collard greens, repeat. Once ingredients are all used up, spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.

4. Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.

Adapted from New York Times Health

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