Cheesy Broccoli Stalk Anti-Inflammatory Lasagna

Tired of wasting all those leftover broccoli stalks after eating the flowered parts off? Try this: boil the stalks and slice them up afterwards, then put them in the blender with some rice cheese, goat cheese, or whatever cheese you like.

Broccoli, along with cauliflower, bell peppers and cabbage are known as anti-inflammatory vegetables--in other words, very good for anyone with any sort of disease process going on. In addition, using the stalks in this manner can save money by stretching the cheese via the broccoli puree, which retains a ricotta-like texture. As well, the broccoli adds a significant amount of fibre, whereas cheese usually contains zero fibre.


First, we make the cheese mixture:

• 1 or 2 leftover broccoli stalks, sliced up for easy boiling
• 1 medium zucchini, sliced
• 12 oz dairy cheese or rice cheese (can use cottage cheese, tofu, rice cheese, soy cheese, cream cheese, whatever suits)
• 1 egg (optional)
• 1 tsp sea salt

Next, you'll need these ingredients:

• 10 oz grated solid cheese (rice, soy, dairy, mixture, etc., whatever works for you)
• 6 or 7 lasagna noodles (I use the Tinkyada rice variety)
• 2 c or so Savory Meat and/or Veggie Sauce or your own favourite tomato sauce

First, boil lasagna noodles until tender, set aside. Next, boil sliced broccoli stalks until soft, but still bright green. Throw into blender and puree. Add all other ingredients except grated cheese, lasagna noodles and Savory Meat and/or Veggie Sauce. and puree. You'll have a thick, pale green veggie/cheese mixture to layer between lasagna noodles. To this mixture, add half the grated cheese and stir. This will give the veggie/cheese mixture a nice, gooey texture.

In large oven-safe baking pan (glass is best), pour a thin layer of sauce to start. Next, place a layer of wet noodles, then spread part of veggie/cheese mixture onto that. Keep layering per your preference, then top with sauce and remaining grated cheese, so it'll bake up all bubbly'n'nice.

Bake for 45-50 minutes, or until done (steam rises from knife cut in centre), in 375 degree oven. Let cool for 5 min., slice to desired portion size and serve hot. Refrigerate leftovers.

• Optional: try substituting cauliflower stalks for broccoli stalks in this recipe. All good.