This vegetarian lasagna features collard greens, both in the noodles themselves and in the layers of cheese, onion and garlic too.
Directions for: Collard Green Lasagna
Ingredients
The Noodles1 cups flour
3 Tbsp pureed, steamed collard greens
tsp salt
2 tsp olive oil
2 eggs, beaten
The Lasagna2 bunches kale
Oil, for cooking
Salt and pepper
cup Parmesan cheese, divided, plus extra for sprinkling
4 Tbsp butter
1 white onion, fine dice
Tbsp garlic, minced
3 Tbsp flour
cup white wine
4 cups cream
4 cups mozzarella cheese, shredded and divided
4 bunches collard greens
3 sheets fresh lasagna
Directions
The Noodles1. Place flour, collard greens, and salt into food processor until blended. Slowly add in oil and eggs and process until dough forms a ball. Turn dough out onto a lightly floured surface and knead until smooth, about 10 minutes. Dust lightly with flour and let stand 10 minutes.
2. Divide dough into 4 equal portions. Working with 1 portion at a time, pass the dough through a pasta machine on the widest setting. Pass the dough through each setting, dusting with flour if needed. Cut each pasta sheet into lasagna shape. Hang on a drying rack for 10 minutes. Cook the lasagna noodles in boiling water for 2 minutes, drain and set aside.
The Lasagna1. Preheat oven to 375F (190C).
2. Bring a large pot of water to a boil. Trim 2 inches off the stem of the kale and boil for 10 minutes. Drain in sieve. Roughly chop the kale and place in a large bowl. Drizzle with oil, sprinkle in salt, pepper, and Parmesan and toss. Place on a baking sheet and bake for 15 minutes until the kale is crispy. Allow kale to cool.
3. In a medium pot melt the butter. Add onion and garlic and cook for 2 minutes, stirring. While still stirring, lightly sift in the flour. After two minutes, add the white wine. Deglaze pan and reduce heat to medium-low. Cook for 1 minute and add cream. Simmer for 15 minutes, whisking to prevent lumps. Once it has thickened, add half the Parmesan and half the Mozzarella cheese. Reduce heat to low and stir.
4. Chop the collard greens into inch pieces. Take two handfuls and add to the cheese sauce. Using a hand held blender puree the collard greens into the cheese sauce. Season with salt and pepper to taste.
5. In a 9-inch by 9-inch casserole dish, spoon cheese sauce onto the base of the dish and spread evenly. Add one sheet of collard green lasagna, cutting to fit if necessary. Sprinkle collard greens on top and ladle on cheese sauce. Top with kale chips, Mozzarella, and Parmesan cheese. Add another layer of lasagna, this time the regular noodle, and gently press down. Repeat layering until you have reached the top of the dish, alternating between regular and collard green lasagna noodles. Top the last sheet of lasagna with the remaining cheese, cheese sauce, and kale chips. Bake for 40-50 minutes. If a knife easily cuts through the pasta its ready. Allow cooling for 5 minutes before serving.
See more: Bake, Cheese, Comfort Food, Eggs/Dairy, Italian, Main, Vegetables, Vegetarian