Tuesday, August 30, 2011

Collard Green Lasagna

I'm getting excited for fall. So excited, that I've already started building my Fall Recipe Arsenal even though it's not even September yet. Fall foods are my most favourite. Squashes and casseroles and pumpkin pie spice all over everything.

While it's still way too early (and too hot) for butternut squash soup, I figured there was no harm in sampling a little of the upcoming plethora of comfort food awaiting my stomach over the next couple months. So to start, I picked a cooler, rainier afternoon and made a lasagna!

Lasagnas always seem to be way more work than they actually are. They are pretty much the perfect meal, though, because they can be made in advance and warmed up for dinner. Or they can be made by the truckload and frozen individually for the quick mid-week microwave/toaster-oven dinners that we all succumb to, at least once in awhile.

They also provide the perfect opportunity to up the nutrient value of your dinner. And not only up it, but hide it from particularly picky palates. While I love seeing bright colours on my plate, it's just as easy to puree the greens, beans and tofu and hide them in the tomato sauce for the Picky Mickey in your life.

I used collard greens in this lasagna. I like using them in lieu of other greens from time to time. They end up overshadowed by kale, cabbage and spinach so often that I don't feel they get the proper superfood credit that they deserve. Rich in antioxidants, collard greens are known to help lower cholesterol/provide cardiovascular support and studies have also shown that, by virtue of their antioxidants, they play a role in cancer prevention too. Right off the bat we are looking at two of the major killers connected to the Standard American Diet. Not to mention that collards are a substantial source of calcium, Vitamins A, C & K, folate and dietary fiber. You can learn more about them here.

I'd love for you to try this recipe with the collard greens, but I'm sure spinach or kale would provide delicious subtitutes too.

The lasagna's "heartiness" comes from this - mashed white kidney beans and crumbled firm tofu.

If you're feeling especially ambitious you can go right ahead and make your own tomato sauce. Or you can just use your favourite - this one is mine!

Put it all together and you've got yourself quite the lasagna filling.

And the layering game begins.

The recipe comes from CalciYum, an old plant-based cookbook that no one seems to blog about. I don't think I've ever been able to find a digital copy of any of the recipes and I've tried lots of them (check out the CalciYum tag). I really like this book and its focus on working out nutritionally-balanced meals while providing tons of information on which ingredients provide you with the most bang for your buck calcium. I think it would be a great edition to your cookbook shelf.


Amber and Tanuki said...

This sounds pretty awesome. Might add that to the menu!

brisa said...

Hi! My first time here..I've been a vegetarian since I was 17 (long time ago, lol) and have been transitioning to vegan this year. Your dish looks amazing!! Thank you for the book reference, I'm addicted to recipe books, specially Vegan and Vegetarians.

Have a great day!!:)

Julie said...

OMG This looks amazing! Can't wait to make it!

mushroom recipes said...

Recipe easy steps easier than many articles under the prescription experience and thank you for the post

Mary said...

Amber - hope you enjoy it!

Brisa - thanks for stopping by!!

Julie - enjoy!!

Mushroom - you're welcome!

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