My Uncle Jim raised pigs and chickens on his farm, often feeding them leftovers from the Rathskeller, a restaurant where he worked as a cook for many years. Sometimes, he’d come get me and my siblings in his pickup truck, and we’d ride in the bed to help him feed the hogs. One of their favorite treats was baked potatoes, foil and all. I remember asking if we should remove the foil, and Uncle Jim said, “No, they like to lick the foil!” It was so much fun hanging out at Uncle Jim’s farm, and I remember those visits as his way of spending quality time with us.
At Christmas, Uncle Jim would come to the window of our home, claiming to be Santa Claus. Every child knew you didn’t want to be awake when Santa arrived, because he would put pepper in your eyes. We’d run screaming, and he’d have a jolly laugh while giving us big hugs.
This lasagna is cheesy, just like the one Uncle Jim made at the Rathskeller. He used ground beef, but I replaced it with collard greens and spicy Italian sausage to give the dish a little kick. Different, but equally tasty. — Spring Council, Southern Roots: Recipes and Stories from Mama Dip’s Daughter, Countryman Press 2026
recipe 
yields
serves 8
9 (8 ounces) wide lasagna noodles
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 spicy Italian sausage links, removed from casing
1 (14.5-ounce) can diced tomatoes, drained
1 (24-ounce) jar pasta sauce
2 teaspoons dried basil
1 teaspoon dried oregano
½ cup grated Parmesan cheese
1 cup ricotta cheese
2 egg yolks
2 cups cooked collard greens
8 ounces mozzarella cheese, sliced
8 ounces provolone cheese, sliced
ingredients
steps
- Preheat the oven to 350°F.
- Cook the lasagna noodles in boiling salted water until al dente, 10 to 12 minutes, stirring frequently to prevent sticking. Drain and add cold water to cool. Drain and place the noodles on a baking sheet lined with parchment paper and cover with a kitchen towel.
- Sauté the onion and garlic in the olive oil over medium–low heat in a large skillet until the onion is soft but not browned, about 5 minutes. Stir in the sausage and cook until browned, 2 to 3 minutes. Drain the oil from the sausage. Add the tomatoes, pasta sauce, basil, and oregano to the sausage mixture. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- In a small bowl, combine the Parmesan cheese, ricotta cheese, and egg yolks. Line the bottom of a 13–by–9–by–2 baking pan with 3 lasagna noodles. Spread half of the ricotta mixture first, then half of the meat sauce, half of the collards, a layer of mozzarella, and a layer of provolone and top with 3 lasagna noodles. Repeat laying the ricotta mixture, meat sauce, collards, mozzarella, and provolone. Finish by topping with 3 noodles and ending with a layer of provolone cheese on top.
- Bake uncovered for 25 to 30 minutes. Your lasagna is ready when everything is heated through and the cheese is completely melted. Let it rest for 15 minutes before serving.
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Reprinted and excerpted with permission from:
SOUTHERN ROOTS: Recipes and Stories from Mama Dip's Daughter by Anita "Spring" Council, copyright ©2026, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
