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Jim Coleman Recipes

Angela's Eat Your Greens Lasagna


  • 1 bunch collard greens
  • 2 26-ounce jars of spaghetti sauce or pizza sauce
  • Salt and black pepper to taste
  • Italian spices to taste (basil, oregano and/or a spice mix like Mrs. Dash)
  • Garlic to taste
  • 1 box lasagna noodles
  • 15-ounce ricotta cheese (reduced fat)
  • 3 cups shredded mozzarella and/or cheddar cheese (reduced fat)


1. Preheat oven to 375° degrees F.

2. Wash and chop the collard greens into 1-inch strips.

3. Heat the sauce in a large saucepan over medium-low heat until it begins to simmer.

4. Add the chopped collard greens, cover and reduce heat to low. Cook until the collards become soft, about 15-20 minutes. Add spices, salt and pepper to taste.

5. In a medium saucepan, boil water and add the lasagna noodles. Return to boil and cook until they seem halfway done, about 5 minutes, then drain and rinse noodles in cold water.

6. Spray a 9"x13" baking dish with cooking spray. assemble one layer of noodles across the bottom.

7. Over the noodles, add 1/3 of the sauce/collard mixture, 1/3 of the shredded cheese, and ½ of the ricotta cheese.

8. Add another layer of noodles, sauce and cheeses.

9. Top with a third layer of noodles, and cover with the remaining sauce and shredded cheese.

10. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly.

©2008 WHYY