Our weekend is our time to cook together. We love to make bulk meals for eating during the week, because it makes for a fun “date” night (or day) in the kitchen and it’s healthier and less expensive than eating out all the time! This time we decided to make a vegetarian lasagna because we realized that we were typically eating meat for both lunch and dinner. This recipe is super yummy. It features layers of sweet-potato-and-turnip mash. Read below to find out how to make it!
What you need & how much I spent per item used:
- 1 Pkg Lasagna Noodles: $1.78
- 2 Cups of Shredded Cheese: $1 (We have a 5 for $25 deal for 32 oz bags of cheese)
- 15 oz Yogurt: $2.98
- 1 Egg: $ .29
- 1 45 oz Jar Sauce: $2.65
- 1 Cup Water: $ Free.99
- 4 Sweet Potatoes: $1.23 ($.98/lb)
- Butter: $ .45
- Milk: $.25
- Broccoli: $2.24
- 1/2 Pepper: $.80
- Onions: $.79
- Garlic:$.20 ($3.15/lb)
- Salt & Pepper
We were able to get 15 servings out of this, coming out to less than $1 per meal! Yahoo!
Prepare all fillings separately.
You’ll be making a mashed turnip/potato filling, a yogurt & cheese filling and a sauteed vegetable filling.
Combine 15 oz. yogurt, 1 egg, cheese (1 1/4 cup grated & 1/4 cup parm cheese), salt & pepper.
Make mashed potatoes. Peel potatoes & turnips before steaming or boiling. Add butter, milk, salt & pepper to desired taste & texture.
Saute broccoli, peppers & onions, or whatever veggies you’d like to add.
Combine your jar of sauce and 1 cup of water (this helps cook the noodles). Put the water in the jar and shake it, as to almost clean the jar.
Spoon on 1 cup of sauce.
Lay noodles to make 1 layer. They will expand, so space them out!
Add 1 layer of mashed potatoes. Keep it thin, but not so thin that you can see through it. I used my hands to spread the taters. They kept sticking to my spoon!
Place 1/2 of your yogurt mixture on-top of the mashed potatoes.
Spread 1 cup of sauce.
Add another layer of noodles.
1 layer of veggies (save
Use the rest of the yogurt mixture.
Sauce it (1 cup).
Add 1 more layer of mashed potatoes.
Top potatoes with peppers and onions
Mince some garlic to add on top. I can see that Nessa wants in on this lasagna.
Break up the last pieces of lasagna to spread on top. We knew they’d expand…so the gaps weren’t a problem.
Add 1 more cup of sauce. Ensure that you cover the entire top, or else the noddles won’t cook thoroughly!
Load that puppy with cheese. Both shredded cheese of choice (we just used mexican because it’s what we had….but mozzarella is usually recommended) and Parmesan, of course!
Spray your aluminum foil so the cheese doesn’t stick. I would also recommend giving the cheese layer a little spray to help it get that bubbly-ness.
Eat it for dinner…or wrap each piece individually and freeze for yummy, home-cooked lunches and easy future dinners! Enjoy. 🙂
- Lasagna noodles
- 45 oz jar tomato sauce
- 15 oz container of Greek Yogurt or Ricotta Cheese
- 1 bag shredded cheese
- 1 bag or container Parmesan
- Brocolli Florets
- 1 onion (diced)
- ½ green pepper (diced)
- 1 egg
- 4 Sweet potatoes (peeled)
- 4 turnips (peeled)
- Italian seasoning
- Prepare all fillings separately.
- Combine yogurt, egg, cheese (1¼ cup grated & ¼ cup parm cheese), salt & pepper.
- Make mashed turnip/potatoes. Milk and butter to desired taste & texture of mashed potatoes. Salt, pepper and italian seasonings to taste.
- Pre-cook broccoli, peppers & onions, or whatever veggies you'd like to add.
- Combine your jar of sauce and 1 cup of water (this helps cook the noodles). Put the water in the jar and shake it, as to almost clean the jar.
- Preheat oven to 350.
- cup of sauce
- layer of noodles. They will expand, so space them out!
- layer of mashed potatoes. Keep it thin, but not so thin that you can see through it anywhere.
- Place ½ your yogurt mixture on-top of the mashed potatoes.
- Spread 1 cup of sauce.
- Add layer of noodles.
- layer of veggies
- Use the rest of the yogurt mixture on-top of veggies.
- Sauce it (1 cup)
- Noodle it
- last layer of mashed potatoes
- Top potatoes with peppers and onions
- Mince some garlic to add on top.
- We broke the last noodles in thirds so they could be used as a top crust.
- Add remainder of sauce. I'd add a bit more water to the sauce to help the noodles cook.
- Top with cheese. Both shredded cheese of choice (usually mozarella) and parmesan, of course!
- Spray your aluminum foil so the cheese doesn't stick. I would also recommend giving the cheese layer a little spray to help it get that bubbly-ness.that puppy with lots of cheese
- Bake for 1 hour. Uncover after 45 minutes and brown cheese to taste.
- Eat it for dinner...OR wrap each piece individually and freeze for yummy, home-cooked lunches and easy future dinners! Enjoy. 🙂