Collard Greens and Chorizo Lasagna ($4.22/pp serves 6)

My husband was so skeptical of this dish, he doesn't care at all for greens, of any kind! But once again I changed his mind about such things, he even liked that I used crepes in place of the traditional noodle! I will post recipe using traditional noodles, but if you ever get the chance to use a basic crepe, please do, I think you will like it, and each crepe only has 10g of carbs.Don't be fooled though it is just as filling as a traditional lasagna.

1 bunch The Farm B/B collard greens
1 lb  Sweetgrass Lamb Chorizo (or your favorite sausage), removed from casing
1/2 onion (pick your favorite from The Farm B/B or Old Path, finely diced
2 garlic cloves (pick from Russia Corners or The Farm B/B), finely minced
1 qt crushed tomatoes (your own canned is best)
1 c Maple Hill Creamery Plain Yogurt, room temperature
1 JFF 4 oz Smoked Goat cheese, room temperature
1/4 lb Mountain View Dairy Feta cheese, crumbled
1/8 lb Dutch Girl Mixed cheese, grated
12 cooked lasagna noodles


Bring a large pan of water to a boil. Strip leaves from stems of collard greens, rough chop. Blanch in boiling water for about 4 minutes. Drain, and rinse with cold water. Squeeze out all water from greens. Finely chop; set aside.

In a large heat 1 tbsp oil, add in sausage. Over medium heat brown off meat. Remove with a slotted spoon to a platter; set aside. Add onion and garlic to skillet, saute until soft, about 5 minutes. Add in greens and heat through. In a small bowl, whisk together yogurt and goat cheese. Pour this into greens, and stir through to combine well. Remove from heat.

Preheat oven to 350 degrees F. Lightly grease a 11x7" pan. Spoon tomato sauce into bottom of pan, just to cover. Place three noodles over sauce, spread 1/2 the greens over noodles, place another layer of noodles, then 1/2 sausage and more tomato sauce. Repeat these layers until used up. (once the last noodle layer is set, top with remaining greens/sausage).

Sprinkle top with feta and then mixed cheese. Place pan on a baking sheet (to catch any spill over) and bake at 350 degrees F for 35-40 minutes, or until hot and bubbling. Allow to stand for 15 minutes before serving.