Collard Green Lasagne

This week’s CSA box contained the most variety we’ve had so far, including cucumbers, broccoli, onions, basil, zucchini, chard, lettuce, spinach and more. I believe our pick up members (my house hosts the CSA pick up for about 50) are getting a bit tired of kale and collards, however, since we had several bunches left over in our “community chest” trade box.

Preparing collard greens is a new experience for me, but thus far we’ve been preparing them according to this method. Today we decided to try making a lasagne with fresh collard greens and other veggies found in our backyard and CSA box.

I modified a vegan recipe I found here to suit our tastes and the veggies we have on hand. (btw, check out that blog; she has tons of kale recipes for those of us with lots of kale)

Lasagne with Collard Greens & Zucchini


  • 8-ounce package lasagna noodles (uncooked)
  • 16 oz ricotta cheese
  • 7-ounce package shredded mozzarella cheese
  • 1/4 cup fresh shredded parmesan cheese
  • 24-ounce jar of marinara sauce (or homemade equivalent)
  • 14.5-ounce can of diced tomatoes (do not drain)
  • handful fresh basil
  • 1/8 c fresh oregano
  • handful fresh parsley
  • olive oil
  • 1 small onion, chopped
  • chopped garlic (fresh or jar)
  • 1/4 cup red wine
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium zucchini, washed, cut lengthwise in quarters and slice thinly (or shred with a grater)
  • 4-6 cups of chopped fresh collard greens (I remove the large stems and then chop the collards into manageable pieces)

To start, mix 2/3 of the mozzarella and all of the ricotta cheese with a fork in a bowl, keeping the remaining 1/3 of the mozzarella for the top. Set aside for later.

Place fresh herbs in food processor and give it a whirl. Mix with jar of marinara sauce and additional canned diced tomatoes. Set this aside for later.

Saute onion and garlic in olive oil just until tender. Add sliced mushrooms and salasagne 1ute about 5 minutes, until mushrooms begin giving out their juices. Add small amount of red wine and saute, uncovered, for another 5 minutes or so. Add chopped collard greens and cover with a lid. Steam greens for at least 5 minutes, stirring occasionally. Remove from heat and leave, covered, on stove until ready for use.

In a large baking dish, layer 1 cup of sauce into bottom of pan. Add layer of noodles, then add the zucchini slices. Add layer of greens mixture and sprinkle with pepper. Add layer using half the cheese mixture. Repeat these layers, ending with noodles, remaining sauce and the mozzarella left over from the mixture. Add shredded parmesan.

Cover dish with foil and bake in 375 degree F oven (I always adjust 25 degrees down for high altitude) for 55 minutes, or until noodles are soft. Remove foil for last 10 minutes of cooking to brown the cheese.


I’m eating this dish as I write, and ohmygoodness, it’s delicious! So much flavlasagne 4or, and I think it’s a good application for the collards, since they get cooked for more than an hour and still maintain some vegetable firmness. I was worried that I’d made a mistake to NOT cook the zucchini slices in advance, but they were fine.

yay for experiments that turn out to be yum yum yummy!


4 responses to this post.

  1. I made an extremely similar lasagna last week with my CSA veggies, and also loved it. I used a mixture of collard greens and chard because I didn’t have a whole lot of either, and they blended together very nicely. I love seeing people independently come up with virtually identical recipes (great minds think alike)!


    • Yes! The cooking greens do seem to mix nicely.

      I think the shared thinking is definitely about great minds, but also…this is what happens when you eat locally. Just wait until early fall and the squash recipes we’ll have to share!



  2. We cut the ricotta with tofu (2:1) and the lasagna holds together better. Higher protein & lower fats. Yum!


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