Vata: neutral
Pitta: decreases
Kapha: increases
Season: Spring
If you’ve had a wet and damp spring like we have in the Pacific Northwest, you may have collards and other green leafy vegetables in great abundance. This variation on spinach lasagna can be made with spelt or quinoa noodles (instead of wheat) and tomatoes for more Kapha balancing. Those with Osteoartritis or Amlapitta should be sure to avoid the tomatoes and make this with zucchini–or a summer or winter squash.
Ingredients:
15 Collard leaves (or Kale or broccoli greens or other green leafy vegetable)
1 / 4 teaspoon baking soda
1 / 8 teaspoon nutmeg
2 Tablespoons almond butter
2 Tablespoon sunflower oil (or other high heat vegetable oil)
2 Leeks
1 medium zucchini, sliced squash (or 2 medium tomatoes)
1 / 2 cup water
1 / 2 teaspoon thyme
2 teaspoons basil
1 / 2 teaspoon oregano
1 teaspoon herbs de provence
salt and pepper to taste
1 egg
8 ounces fresh soft Chevre
8 ounces soft white goat cheese (of a softness like mozzarella) grated
8 ounces manchego (hard sheep cheese) grated
1 / 2 cup water or goat milk
one package lasagna noodles
Sprinkle of Hungarian paprika
Directions:
1. Preheat oven to 350* F
2. Grease a 9 x 13 inch baking dish
3. Remove collard stems/stalks, chop and place in half a cup of boiling water for 3-5 minutes until wilted
4. Puree greens in cuisinart or blender with baking soda, nutmeg and almond butter
5. Saute leeks in oil with spices until fragrant, add squash or tomato and water until soft
6. Beat egg, chevre and goat milk (or water )
7. Place a few spoonfuls of tomatoes sauce on bottom of baking dish, add 1 /4 cup water
8. Cover bottom of baking dish with uncooked lasagna noodles
9. Layer on 1 / 3 of the Chevre mixture
10. Add half the greens mixture
11. Cover with half the squash or tomato sauce
12. Repeat layers of lasagna noodles, chevre, and grated goat cheese
13. Cover the top layer of lasagna noodles with the last bit of sauce, semi-soft goat cheese and manchego
14. Garnish with Hungarian paprika if desired
15. Bake covered for one hour