Green Tomato Lasagna Recipes

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FRIED GREEN TOMATO LASAGNA

My family likes lasagna, so I usually make it once a week. This variation is one I created to use tomatoes that aren't quite ripe yet. My family and friends love it.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 12



Fried Green Tomato Lasagna image

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove from the heat; set aside. In a large skillet over medium heat, melt the butter. Dip green tomato slices in flour; brown in skillet on both sides. Remove to paper towels to drain. Spoon 3/4 cup tomato mixture into a greased 13x9-in. baking dish. Top with a third of the green tomatoes; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining tomato mixture and mozzarella cheese. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving.

Nutrition Facts :

4 large ripe tomatoes, peeled and chopped
1 can (6 ounces) tomato paste
2 tablespoons sugar
2 tablespoons Italian seasoning
1 garlic clove, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
5 tablespoons butter, cubed
4 large green tomatoes, cut into 1/4-inch slices
1/2 cup all-purpose flour
6 tablespoons grated Parmesan cheese
2 cups shredded mozzarella cheese

COLLARD GREEN LASAGNA

Provided by Food Network

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 31



Collard Green Lasagna image

Steps:

  • For the sauce: Heat a heavy-bottomed skillet over medium heat and saute the turkey, onions and garlic in the olive oil until the turkey has just about cooked through. Then, add the crushed tomatoes, tomato paste, sugar, Italian herbs, garlic powder, onion powder, salt and pepper. Cook until thickened, 10 to 15 minutes.
  • For the lasagna: Preheat the oven to 400 degrees F.
  • Mix together the ricotta cheese and heavy cream in a bowl until smooth. Season with salt and pepper.
  • Spoon some of the sauce in the bottom of a casserole dish. Then, add a layer of pasta sheets, collard greens, the tomato sauce mixture and ricotta cheese mixture. Repeat two more times and then top with the mozzarella cheese. Bake until the lasagna is heated through and the cheese is melted and browned, about 45 minutes. Serve by garnishing with fresh chopped herbs.
  • Start by bringing the bouillon and 16 cups water to a boil. Then, add in the turkey and collard greens. Allow to cook for about 2 hours over medium heat. When the collard greens are tender, add in the garlic powder, onion powder, salt, pepper, Cajun seasoning, sugar, oil and red pepper flakes and cook for 1 hour more. Serve while still warm.

1 pound ground turkey
1/2 cup diced onions
2 teaspoons minced garlic
1/4 cup olive oil
3 cups crushed tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
1 tablespoon dried Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups ricotta cheese
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
One 9-ounce box dried no-boil lasagna pasta sheets
2 cups Southern-Style Collard Greens, recipe follows
About 3 cups mozzarella cheese
Fresh herbs, to garnish
1/4 cup chicken bouillon
3 pounds smoked turkey, wings or tails
8 bunches collard greens, cleaned and trimmed
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 tablespoon black pepper
2 tablespoons of your favorite Cajun seasoning
1/2 cup sugar
3/4 cup vegetable oil
1 tablespoon red pepper flakes

LASAGNA WITH COLLARD GREENS

Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 7



Lasagna With Collard Greens image

Steps:

  • Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.
  • Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.
  • Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all of the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered, and cover the baking dish tightly with foil.
  • Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 500 milligrams, Sugar 3 grams

1/2 pound collard greens, preferably large leaves, stemmed and washed, leaves left intact
Salt to taste
Extra virgin olive oil for the pan
2 cups marinara sauce, preferably homemade from fresh or canned tomatoes
1/2 pound no-boil lasagna noodles
1/2 pound ricotta
4 ounces freshly grated Parmesan

GREEN TOMATO LASAGNA

Bubbly with cheese and warm from the oven, this may become a family favorite! A great way to use green tomatoes. You may use the tomato sauce recipe provided or use your own or storebought. Feel free to add onion, garlic, peppers, etc. to get more veggies in. Adapted from Country Living magazine(August 1995).

Provided by Sharon123

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 24



Green Tomato Lasagna image

Steps:

  • Prepare tomato sauce, set aside.
  • In a small bowl combine milk, 1 egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Place the flour in a pie plate or shallow bowl. and bread crumbs in another pie plate.
  • Dip tomato slices in flour; then dip the floured slices in the milk/egg mixture and immediately into the bread crumbs to coat.
  • In a large skillet, heat the oil. Fry the tomato slices in hot oil until browned; drain on paper towels.
  • In a medium bowl, combine cottage cheese, Parmesan cheese, the remaining egg, the remaining 1/4 teaspoons slat, and 1/4 teaspoons pepper.
  • Heat oven to 350*F.
  • In a 9" square baking pan, spread a thin layer of tomato sauce to coat bottom.
  • Place one third of lasagna noodles, side by side, in a single layer over sauce to cover bottom of pan.
  • Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce.
  • Top sauce with another layer of noodles then evenly spread the cheese mixture over the noodles.
  • Top cheese layer with remaining noodles and remaining fried tomatoes.
  • Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
  • Place the baking pan on a cookie sheet. Bake 30-35 minutes or until cheese melts and sauce is bubbly.
  • Cool in pan on wire rack 5 minutes. Serve immediately. Enjoy!

Nutrition Facts : Calories 849.4, Fat 27.1, SaturatedFat 9.4, Cholesterol 108.3, Sodium 1341.1, Carbohydrate 111.9, Fiber 8.9, Sugar 13.8, Protein 40.2

2 tablespoons olive oil
2 garlic cloves, chopped
1 medium onion, chopped
2 tablespoons red wine
1/2 teaspoon dried basil leaves
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
tomato sauce
3 tablespoons milk
2 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all-purpose flour
2 cups french breadcrumbs
2 lbs medium green tomatoes (cut into 1/4 inch slices)
2 tablespoons olive oil
1 (16 ounce) container cottage cheese
2 tablespoons parmesan cheese, grated
1 (16 ounce) package lasagna noodles, cooked
8 ounces shredded mozzarella cheese

GREEN TOMATO CASSEROLE

This time of year if your from the south, tomatos everywhere!! A friend of mine from the Pilot Club shared this with me several years ago. It's great hot or cold.

Provided by Redallnite

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Green Tomato Casserole image

Steps:

  • Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
  • Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
  • Repeat layers twice omitting the cheese from the top.
  • Dot butter over the bread crumbs on top.
  • Cover and bake at 400 degrees for one hour.
  • Add remaining cheese, bake uncovered until cheese melts.

4 medium green tomatoes, sliced thin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 cups soft breadcrumbs
1 cup of shredded sharp cheddar cheese
1 tablespoon butter, soften

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