Collard Green Lasagna

Let's have tomorrow's lunch meeting at your place, my two co-workers decided. So I prepared collard green lasagna from the Keda Black book (Vieux légumes, le grand retour, ISBN 978-2-501-06774-4, see previous posts) the night before, and an appetizer in the morning. And this office worker became super woman for an hour.

Collard Green Lasagna (served 2 servings each for 3)

1/2 pack lasagna (that doesn't require precooking; I used spelt)

1 hefty bunch of collard greens (with stem, 1 kg)

1 pak choi

250 ml milk

1 T flour

1 T butter

5 slices of dry ham

40 g pine nuts (as I'm allergic to them, I used sesame seeds)

40 g raisins

salt, pepper (and nutmeg)

200 g ricotta (I used cottage cheese)
2 tablespoons olive oil

Preheat the oven at 180 °C. 

Butter an oven dish, layer it with lasagna sheets.

Stew the greens in olive oil: first the stems, then add the leaves, lastly add sesame seeds and raisins. Season, remove from the heat, if necessary, drain. Meanwhile, prepare a classic roux by stirring milk in the butter and flour (said portion was rather small in my opinion), season.

Now ladle onto the lasagna sheets: the collard green mixture, ham, cottage cheese. End with the roux on top (using very little salt, I added some parmesan to the roux).

Bake for 30 to 40-45 minutes.

Notes: 

No second top of lasagna was mentioned, though you could add it under the roux.

I served a tomato sauce on the side (canned tomatoes, 45' of stewing to make them sweet and to get rid of all moisture), served as a quenelle (by the heaped tablespoon). In the pic is a tiny leftover.