In a pot of boiling water, plunge the collard greens for 20 seconds; remove and drain on a paper towel. Set aside.
Preheat oven to 400F.
In a saute pan on medium high heat melt the butter and add the oil. Add the ground beef, onion and garlic and cook for ten minutes, until the meat begins to brown and the onions and garlic are fragrant.
Add the lentils, mashing them slightly into the mixture. In a bowl mix the water and cornstarch.
Remove the mix from the heat and stir in the cornstarch water mix, the basil and rosemary; and set aside.
In a pot on medium heat, melt the butter. Add the onion, garlic, and roma tomatoes; cook for five minutes, to develop colour on the onions.
Add the canned tomatoes and maple syrup and bring to a lively simmer.
Remove from heat, cool, add basil and rosemary, taste and adjust seasoning, and then blend until your preferred consistency is reached.
In a bowl combine the parmesan, butter and breadcrumbs.
In an oven safe baking dish, spread some tomato sauce over the bottom of the baking dish.
Take one collard green and lay it flat on a surface. Spoon filling into the middle, roll the collard green ensuring the open side is down. Place in the baking dish. Repeat until all the wraps are rolled.
Spoon the sauce over the wraps and spread it out evenly. Sprinkle with the parmesan and breadcrumbs liberally.
Bake in the preheated oven for 15-20 minutes, until the top is bubbly and golden.
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