You know what’s fun?
Channeling your inner southerner in the middle of Colorado. After living in Georgia for three years it’s super fun to say “yes ma’am” and see the perplexed look on people’s faces.
It’s also really fun to tell your friends about collard greens while they look at you as if you have three heads and you swear that they taste good without being smothered in bacon fat & served with ham. I mean, smothering them in cheese works too, right?
You know what’s not fun?
Watching your beloved St. Louis Cardinals lose the NLCS while screaming CATCH THAT BALL at the television thinking they can hear you… tears may have been shed. It wasn’t pretty.
Anyway, If you’ve been reading this blog for 5 minutes, you know that I incorporate collard greens into recipes quite often (enchiladas, anyone?) but this grain-free lasagna that is full in.season.right.this.minute vegetables tops the recipe list. When the husband’s jaw drops, I know it’s blog-worthy.
Turkey, Butternut Squash and Collard Green Lasagna with Zucchini Noodles
Time: 1 hour
- 3 large zucchini cut into 1/4 inch strips
- Salt & Pepper to taste
- 1 butternut squash, halved, cored and thinly sliced
- 2 Tbsp. coconut oil
- 1/4 tsp nutmeg
- 1lb. ground turkey, seasoned with salt and pepper
- 4 c. collard greens, chopped into large pieces
- 4 c. spinach
- 8 oz. mozzarella
- 15 oz. ricotta
- 15 oz. parmesan
- 2 tsp. fresh sage, minced
- 1/2 c. marinara sauce
Preheat oven to 400 degrees, place the cut butternut squash on a baking dish, toss with coconut oil and season with salt, pepper and nutmeg. Roast until just tender, about 15 minutes. Remove the squash and turn the oven temperature down to 375.
Place the zucchini strips into a colander, season with salt and pat with paper towels. Let sit for 20 minutes until the water is drained. This is a really important step, zucchini has a lot of water so it’s important to drain as much as you can!
In the meantime brown the ground turkey in a pan until fully cooked.
Add mozzarella, ricotta, parmesan and sage into a bowl and stir until combined.
Bring a pot of water to boil and blanch the collard greens for 1 minute. Drain the greens then add spinach to the pot and mix together until spinach is just slightly wilted.
To assemble, in an 8×8 baking dish (I found this size was the best fit for the zucchini) layer zucchini, top with butternut squash, nutmeg, turkey, cheese mixture and a small amount of marinara. Repeat until your pan is full.
Bake for 35 minutes or until heated through and the cheese melts.