North Carolina Collard Green Lasagna – Collard Leaves, Ricotta, Tomato Gravy – North Carolina

I’ve always been fascinated by how collard greens from North Carolina can reinvent a classic like lasagna, swapping pasta for these nutrient-packed leaves. With ricotta and tomato gravy adding a comforting twist, this dish might just surprise your taste buds in ways you haven’t expected, so let’s uncover its secrets together.

Ingredients

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Ah, you know, when I think about twisting up a classic lasagna with some good old Southern flair, like using hearty collard greens from North Carolina, it just makes me smile—it’s like giving a warm hug to your dinner plate. Have you ever wondered how to blend those leafy greens with cheesy, tomatoey goodness? Well, gathering the right ingredients is the first fun step, where you get to imagine the layers coming together in your mind, and maybe even chuckle at how this recipe sneaks in some veggies without anyone complaining.

• 12 large collard green leaves, which you’ll want to select fresh and vibrant, making sure they’re big enough to stand in for those traditional pasta sheets and add a nice, earthy bite to the dish
• 1 pound ground beef, opting for lean if you’re watching things, but hey, a little fat keeps it juicy and flavorful, don’t you think?
• 1 onion, chopped, so go for a medium-sized one to give that sweet, savory base without overwhelming the other flavors
• 2 cloves garlic, minced, because what’s a good sauce without that punchy aroma that makes your kitchen smell like a cozy Italian spot
• 1 (28 ounce) can crushed tomatoes, the kind that are nice and ripe for a rich, tangy foundation to your sauce
• 2 tablespoons tomato paste, which thickens everything up and adds that deep, concentrated taste you can’t skip
• 1 teaspoon dried oregano, sprinkling in that herby essence to bring a Mediterranean vibe right into your Southern twist
• 1 teaspoon dried basil, pairing perfectly with the oregano for a fresh, leafy note that elevates the whole mix
• Salt and pepper to taste, because every cook has their own rhythm—maybe a pinch more pepper if you’re in the mood for a little kick
• 2 cups ricotta cheese, creamy and smooth, ideal for that middle layer that holds everything together like a soft pillow
• 1 egg, which helps bind the ricotta so it doesn’t turn into a gooey mess, you know?
• 1/2 cup grated Parmesan cheese, for that sharp, nutty finish that makes you reach for seconds
• 2 cups shredded mozzarella cheese, the melty star of the show that pulls everything into golden, bubbly perfection
• Fresh thyme (optional), just a sprig or two if you’re feeling fancy, adding a subtle, woody flavor that ties it all together without stealing the spotlight

Now, as you pull these ingredients together, you might ponder a few extras, like swapping ground turkey for the beef if you’re aiming for something lighter—though, let’s be honest, who am I to judge if you want that extra richness? Fresh thyme is listed as optional, so if herbs aren’t your thing or you’re in a pinch, skipping it won’t ruin the party, but it does add a playful twist that makes the dish feel a bit more gourmet without much effort. And hey, always check for quality when shopping; those collard greens should be deep green and not wilted, or you might end up with a lasagna that’s more sad than satisfying, which we definitely don’t want for this comforting meal.

Cooking Steps

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Alright, let’s jump into the fun part of turning those fresh ingredients into a mouthwatering North Carolina Collard Green Lasagna—it’s all about layering flavors and textures without any fuss. First off, you’ll want to start by prepping your 12 large collard green leaves, which means blanching them quickly in boiling water for about 2-3 minutes to make them pliable enough to handle, like giving them a quick spa treatment so they don’t crack when you layer them up. Once they’re cooled and drained, set them aside while you tackle the sauce, because nothing beats that earthy green base standing in for pasta sheets.

Now, for the heart of the dish, heat a large skillet over medium heat and brown 1 pound ground beef with 1 chopped onion and 2 minced garlic cloves, stirring until the meat is no longer pink and the onions turn soft and fragrant—think of it as a little dance in the pan that builds a savory foundation. Add in 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, and a dash of salt and pepper to taste, then let that simmer for about 15-20 minutes until it thickens into a rich, bubbly sauce that smells irresistible. While that’s cooking, mix up your cheese layer by combining 2 cups ricotta cheese with 1 egg and 1/2 cup grated Parmesan cheese in a bowl, stirring until it’s creamy and well-blended, almost like creating a secret weapon for gooey goodness.

To assemble, grab a 9×13 inch baking dish and start layering: spread a bit of the meat sauce on the bottom, then add a layer of your blanched collard greens, followed by dollops of the ricotta mixture and a sprinkle of 2 cups shredded mozzarella cheese, repeating until you run out of ingredients and top it all with extra mozzarella for that golden finish. Bake in a preheated oven at 375°F for 25-30 minutes, or until it’s bubbling and the cheese is perfectly melted—maybe even add a few sprigs of fresh thyme if you’re in the mood for that optional herbal twist. And there you have it, a hearty twist on lasagna that’s sure to surprise and delight, without any kitchen disasters if you take it one step at a time.

Serving and Pairing Suggestions

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Once your North Carolina Collard Green Lasagna emerges from the oven, bubbling and golden, I’ll guide you on serving it right for the best experience. Let it rest for five minutes, then slice generous portions and pair with fresh herbs. For wine pairings, I recommend a light Pinot Noir to enhance the savory notes. Dessert options might include a tangy lemon sorbet or Southern-style pecan pie to round out your meal.

Tips and Variations

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While cooking North Carolina Collard Green Lasagna, I’ve discovered a few tips and variations that’ll help you customize it effortlessly. These can make the dish even more adaptable:

1. For Dietary Modifications, swap ricotta with a plant-based alternative to accommodate vegan diets easily.
2. Explore Cultural Variations by adding Southern spices or Italian herbs for a flavorful fusion.
3. Experiment with different greens like kale to personalize the texture and taste.

Calories per serving

I calculate that a serving of this North Carolina Collard Green Lasagna clocks in at about 350 calories, based on standard ingredients and portions. Don’t buy into calorie myths; portion control helps you enjoy it without worry. Here’s a simple breakdown:

Focus on portion control for balanced eating.

Tools

Troubleshooting

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How can you troubleshoot common issues with your North Carolina Collard Green Lasagna? If Heat Issues arise, like uneven baking or burning edges, lower the oven temperature and rotate the pan halfway through. For Assembly Errors, such as layers shifting or gaps forming, make sure collard leaves are blanched properly and overlapped securely. I’ve found these tweaks prevent mishaps and keep everything intact.

Conclusion

As we wrap up from troubleshooting, I’ve learned that mastering this North Carolina Collard Green Lasagna recipe not only fixes any snags but also delivers a hearty, flavorful dish that’s worth the effort. From my author insights, collards add a nutritious, Southern flair. For future plans, I’m excited to experiment with new variations and share updated recipes with you.