Sheryl Kraft
Sheryl Kraft, a freelance writer and breast cancer survivor, was born in Long Beach, New York. She currently lives in Connecticut with her husband Alan and dog Chloe, where her nest is empty of her two sons Jonathan. Sheryl writes articles and essays on breast cancer and contributes to a variety of publications and websites where she writes on general health and wellness issues. She earned her MFA in writing from Sarah Lawrence College in 2005.
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Lasagna? Good for your bones?
The folks at the "Know My Bones" educational program give us all a reason to enjoy some - their recipe is filled with calcium, an all-important component of bone health.
Recipe for High-Calcium Lasagna*
(Serves 8 or 9), 420 mg calcium
Ingredients
9-12 lasagna noodles
1 can (19 oz.) white or navy beans
8 oz. firm tofu, crumbled
4 cups collard greens (packed), lightly steamed, and finely chopped
2 cans (19 oz. each) pasta sauce
3 cloves garlic, minced
3 1/2 cups shredded soy cheese
Preheat oven to 350°F.
In a pot of boiling salted water, cook lasagna noodles 8 to 10 minutes or until tender but firm; drain. Rinse under cold running water, drain, and set aside.
In a large bowl, mash cooked beans. Add tofu; mix well. Stir in collard greens, pasta sauce, and garlic.
Pour mixture into a 13x9-inch baking dish, just coating the bottom. Layer with noodles, then sauce, then soy cheese. Repeat layering until all ingredients are used up. Reserve soy cheese for top layer. Bake uncovered for 45 minutes.
Sounds yummy, don't you think?
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