Tuesday, June 7, 2011

(Buddy the) Elf Lasagna

Buddy, "Could you pass the Maple Syrup, please?"
Emily, (confused...)"It's spaghetti..."
Buddy, "Oh, wait... i think i have some!"
Emily, "You like sugar, don't you?"
Buddy, "Is there sugar in syrup?"
Emily, "Yes."
Buddy, "Then YES!"

OK, How many of us have quoted this scene and giggled to ourselves..."Who's crazy enough to eat that...?"

But have you every tired it?

Well, look no further... I've got the solution for you, about the same ingredients- different form- delicious none the less! May i introduce to you...

Elf Lasagna with **secret ingredient** Maple Syrup!!
(don't judge till you try it, and believe it or not, this recipe is actually healthy for you!)

The following recipe is for an 8x8 dish! (double for 9x13)


9 strips of 100% Whole Wheat Lasagna noodles -you'll have to karate chop the noodles to fit 8x8 pan :)
3 Tbs extra virgin olive oil
3 garlic cloves, minced
2 Tbs 100% pure maple syrup
1 Tbs Italian seasoning
1/2 lb fresh firm tofu (not silkin)
4 cups kale (or spinach) chopped
1 cup diced zucchini
1 cup diced summer squash
sea salt and freshly ground black pepper
2-4 cups tomato sauce
1 cup grated mozzarella cheese (or rice cheese)

Cook Lasagna noodles according to package. Drain and rise with cold water, gently lay on clean dish towel to dry.

Prepare Filling:
in large skillet over med. heat, saute garlic and onions in olive oil until soft (about 5 min.) Add Maple syrup, Italian seasoning and stir. Open tofu package, and drain liquid. Wrap tofu in paper towels and press to remove excess liquid. Crumble tofu into pan with onions, stir and cook for 5 min.

Add zucchini, squash and fold kale greens into tofu mixture and continue cooking until soft (3-5 min.) Season to taste with salt, pepper, remove from heat.
Start by adding a little tomato sauce to the bottom of your pan and cover with your first layer of lasagna noodles. Add half of your tofu mixture and top with sauce and cheese, (repeat).

Finish your lasagna by adding the third layer of noodles, followed by sauce and cheese. (I find a "little" goes a long way, no need to smother this recipe in sauce or cheese, let the focus be on the tofu mixture!)Bake:
Cover with foil and place in 400 degree preheated oven for 20 min. Remove foil and bake another 5-10 min. Let stand 5 min before serving.
(this recipe is also great served with large stuffed shells: stuff shells with tofu mixture and top with sauce and cheese. bake the same as Lasagna.)


A little Elf humor:

and while you are at it click HERE to read about nutrition info and health benefits for Maple Syrup!

1 comment:

Amy said...

This looks so good! Can't wait to try it.

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...