Reprinted from The Blood Type Diet Website (

Collard Lasagna with Carrot Sauce


A yummy vegetarian lasagna

  • 6 large carrots
  • juice of 1 lemon
  • pinch oregano
  • pinch salt
  • pinch garlic powder
  • 1/4 cup olive oil
  • 8 Tinkyada rice lasagna noodles
  • 2 cups cooked collards
  • 4 ounces goat chevre
  • 3 ounces pecorino romano [or other BTD compliant cheese]
  • 2 ounces 'Petit Basque' (sheep cheese)[not in Typebase]
How to make it:
  1. Cook collards separately and drain in a colander.
  2. Chop up and simmer the carrots in a half inch or inch of water.
  3. Blend those up to make the sauce, adding lemon juice, oregano, salt, garlic, and olive oil.
  4. Cook up 8 tinkyada rice lasagna noodles and drain.
  5. Chop up cooked collards.
  6. Mix the pasta with the sauce and the collards in a ramekin.
  7. Add goat chevre, grated pecorino romano to fill the top and several generous slices of our fave cheese: petit basque (expensive sheep)
  8. Place in hot oven until cheese turns a light gold color.