|meaty, cheesy, delicious|
|looks and smells delicious!|
Here is my recipe for Two Sausage & Collard Greens Lasagne (adapted this Bon Appetit recipe):
Sausage & Collard Greens Filling:
2 T. olive oil
2 medium onions, chopped
1 small bunch collard greens (or kale)
approx. 2 pounds of sausage casings removed (I used half sweet Italian pork sausage and half chicken chorizo sausage)
5-6 large garlic cloves, pressed or finely minced (+/- cloves, depending on how you feel about garlic)
salt & pepper
1/2 c. dry white wine
2 28-oz cans whole peeled tomatoes with the puree
1 c fresh basil, chopped then divided
1 T fresh thyme, roughly chopped
1/2 T dried oregano (or 1 T fresh oregano, chopped)
1 15-oz container whole-milk ricotta cheese
12 oz whole-milk mozzarella cheese, grated on the large holes (about 3 c. packed)
1 1/4 c. Parmigiano-Reggiano cheese, grated on the large holes, divided into 1 c. and 1/4 c.
1 pound lasagne noodles (16-20 noodles), slightly under-cooked as they will finish cooking when you bake the lasagne, set aside
|ingredients for the lasagne filling|
|I used two different sausages - sweet Italian and a chicken chorizo|
|use fresh basil for the best flavor - so gorgeous and fragrant!|
|I cooked my lasagne noodles way in advance and then rubbed them in olive oil|
and set them aside while I prepped the ingredients and made the filling
Preheat the oven to 375 degrees. Set aside a 13x9" glass baking dish or a large roasting pan (I used my large All-Clad roaster).
Cut the collard greens into a chiffonade (see picture below), set aside.
|cutting the collards into a chiffonade. This will help them cook in the sauce.|
Heat the 2 T. olive oil in a very large heavy-bottomed pan over medium heat. Add the onions, sprinkle with salt, and saute about 5 minutes. Add the collard greens and cook an additional 5 or so minutes until the collards are bright green and beginning to wilt.
|cooking down the onions and collard greens|
Remove the sausage from the casings and add to the pan. Use a large spoon to break the sausage into bite-sized pieces. Add the garlic and stir; season with pepper and a little more salt, stir. Saute until the sausage is fully cooked, about 8 minutes. Add the wine and bring to a boil, cook for 1 minute (to burn off the alcohol).
Using your hands to break them apart, add the whole tomatoes to the pan (see picture below).
|use your hands to break the tomatoes into chunks as you add them to the pan|
Add the remaining tomato puree from the 2 cans, stir, then add 1/2 of the chopped basil, the chopped thyme and the dried oregano.
|add the tomato puree and herbs|
Give the mixture a good stir to combine everything. Bring to a boil again, then reduce heat to low. Simmer for about 10 minutes, until the sauce thickens. Taste and season with additional salt and pepper, if needed. Set aside.
In a medium bowl, combine the ricotta, mozzarella, 1 c. Parmigiano-Reggiano, and the other 1/2 c. of basil; stir well to blend. Season with a little salt and pepper.
|the cheese filling|
Assembling the lasagne
You'll make four layers in total and will want some sauce leftover for the top. If your layers are messy - no problem! - they will all blend together when the lasagne bakes.
Spread approx. 1 c. of sauce over the bottom of the pan. Cover with 4 noodles, slightly overlapping them if need be (if you are using the glass baking dish, only 3 noodles will fit). Drop 1/4 of the cheese mixture by spoonfuls over the noodles; spread as best you can.
Repeat the layering: spread 1 c. of sauce, layer 4 noodles, spread 1/4 of the cheese mixture; then again a third time, then a fourth time. There should some sauce left, so spread that over the last cheese layer.
|ending with the remaining sauce spread over the fourth layer|
After the remaining sauce is spread over the final cheese layer, sprinkle the remaining 1/4 c. Parmigiano-Reggiano cheese evenly over the top.
Bake in a 375 degree oven for about 50-55 minutes, until heated through and the cheese is melted and golden brown. Let stand 10 minutes before serving.
|baked to a golden brown|
|time to try a bite...yum|
Bye for now...