Collard Green & Turkey Sausage Lasagna Bake

This isn’t your grandma’s lasagna! We gave an Italian classic a Southern soul makeover by swapping spinach for tender collard greens and layering it up with smoky turkey sausage, creamy ricotta, and bubbly mozzarella. It’s rich, hearty and oh so good!

Ingredients

• 12 lasagna noodles, cooked and drained

• 1 lb smoked turkey sausage, sliced thinly

• 1 tbsp olive oil

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 (24 oz) jar marinara sauce (or homemade)

• 1 cup crushed tomatoes (for extra sauciness)

• ½ tsp crushed red pepper flakes (optional)

• 1 tsp smoked paprika

• ½ tsp Italian seasoning

• 3 cups cooked collard greens (drained well and chopped)

• 1 (15 oz) container ricotta cheese

• 1 large egg

• 1½ cups shredded mozzarella cheese (divided)

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

Instructions

1. Preheat oven: to 375°F. Lightly grease a 9x13-inch baking dish.

2. Prepare sausage & sauce:

   • In a large skillet, heat olive oil over medium heat.

   • Add the diced onion and cook until soft (about 3 minutes).

   • Add garlic and smoked turkey sausage; cook 4–5 minutes, until slightly browned.

   • Stir in marinara sauce, crushed tomatoes, smoked paprika, red pepper flakes, and Italian seasoning. Simmer 10 minutes.

3. Make the ricotta mixture:

   • In a bowl, combine ricotta, egg, ½ cup mozzarella, ¼ cup Parmesan, and a pinch of salt and pepper. Mix well.

4. Assemble the lasagna:

   • Spread 1 cup of sauce mixture on the bottom of the pan.

   • Layer 4 noodles. Spread half the ricotta mixture over noodles.

   • Spoon half the collard greens evenly, then half of the remaining sauce.

   • Repeat layers (noodles, ricotta, collards, sauce).

   • Finish with a final layer of noodles, the remaining sauce, and top with the rest of the mozzarella and Parmesan.

5. Bake:

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake an additional 15–20 minutes until bubbly and golden.

6. Let rest for 10–15 minutes before slicing.

Chef’s Soul Tip:

Add a little heat to the collards by tossing them in a dash of vinegar and hot sauce before layering. It adds that true Southern soul kick that balances the creamy cheeses perfectly.

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Regina is a writer, homeschooling mom, and owner of a soul food catering business. A contributor to several publications, including Tracie Miles' Living Unbroken book study, she is also an advocate for young adults with developmental disabilities and serves on the Compel Pro volunteer leadership team. Living in Ohio with her family, she designs Squarespace websites for fellow creatives and spends her free time cheering her sons from the sidelines or sipping tea while chatting with women about God’s goodness.