Y’all I love to cook. A lot. It’s a favorite pass time of mine, one I truly enjoy. Marrying flavors together and seeing what tastes best and what doesn’t work is something I love to do. Recently, my mom sent me some collard greens and kale since she doesn’t eat “that green stuff.” I had a bunch of zucchini(my husband won’t eat it!?) and decided it was time to try out a new vegetarian recipe for a lasagna.
I’m using lasagna quite loosely here, since it lacked the basic noodles and sauce required for a lasagna, but hey…we’ll let it go. This recipe was delicious and it was pretty easy to make as well!
What You’ll Need:
-3 cups of Kale
-3 cups of collard greens
-1 large zucchini
-1 green pepper
-4 TBS of butter
-2 TBS garlic
-2 TBS panko bread crumbs
-3 TBS Sriracha
-Parmesan cheese(how much is up to you!)
-Sprinkles of salt and pepper
What You Do:
-Finely chop the pepper and onion and add them to a saute pan with the garlic, butter, salt and pepper. Begin cooking on low
-Preheat oven to 350*
-Begin to take the stems out of the collard greens and kale. Roughly chop them and measure out three cups of each. add to saute pan and let cook down. Add Sriracha as well.
-As the filling above cooks down, slice zucchini and tomato. Once they are all sliced, take the filling off the heat and allow to cool for a few moments before you begin layering. Remember, the oven will cook this all even more, so don’t be too worried if the filling is still a little hard/under cooked.
-Now we layer! Personally, I layered mine as: zucchini, tomato, filling, cheese, zucchini, filling, cheese. Always end with cheese on the top and add the panko breadcrumbs for that extra crunch on top-the Food Network tells me all the time to add texture! You can change the other layers up any way you want to.
-Bake at 350 for 45-60 minutes! Longer means the zucchini is cooked more through, so you can really decide that based on your personal preference when it comes to zucchini.
-Let cool and enjoy!
This recipe is delicious! It definitely has a bit of a kick to it, so if you’re not a spice person, I would use less of the Sriracha.