Grocery Deals & Frugal Recipe: Four Cheese Vegetable Lasagna

Last time I shared an Easy Crockpot Applesauce recipe, because Apples were a great price at Checkers.

This week…

Each week, Frugal Townie and I, in a combined effort will be posting the Grocery Deals Round-Up and a Frugal Recipe that goes right along with the current deals.

Here’s a recipe that goes right along with Frugal Townie’s Round-Up for the week of Feb. 29th. (Happy Leap Day!)

Source

These are the items on sale for this week’s Frugal and Healthy Recipe:

- Broccoli Crowns- $0.99/16 oz @ Aldi OR Checkers
- Mushrooms- $0.69/pk @ Aldi
- Carrots- $1.98/ 5 POUND bag @ Checkers
- Red Bell Peppers – $0.68/ea @ Checkers
- Cheese (shredded or block)- 3/$5 @ Dillons

 

Four Cheese Vegetable Lasagna

Often times, Lasagna can be a heavy, caloric dish but this one is both flavorful and lighter. This dish has plenty of vegetables, lower-fat cheeses, and still provides a healthy serving.

 

Ingredients:

- 12 uncooked lasagna noodles, cooked and drained
- 2 tsp. olive oil
- 2 c. chopped broccoli
- 2 c. sliced mushrooms
- 1 1/2 c. thinly sliced carrot
- 1/2 c. chopped red or green bell pepper
- 3 cloves minced garlic
- 1 c. sliced green onion
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 c. low-fat (1 percent) cottage cheese
- 1 c. (4 oz.) shredded part-skim mozzarella cheese
- 3/4 c. (3 oz.) shredded reduced-fat Jarlsberg cheese or part-skim Swiss cheese
-  1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
- 2 c. commercial fat-free spaghetti sauce
- 1/4 c. grated Parmesan cheese

 

 Step 1

Cook lasagna noodles according to package, omitting salt and fat. Drain and set aside. Preheat oven to 375 degrees F.

 

Step 2

Heat olive oil in a large, deep skillet or Dutch oven or medium-high heat until hot. Add all the veggies (broccoli, mushrooms, carrot, pepper, garlic, and onion) and saute about 5 minutes. Stir in 1/4 tsp. pepper and 1/4 tsp. salt. Set aside.

 

Step 3

Combine the first 3 cheeses (not the Parmesan) and spinach in a large bowl. Add 1/4 tsp. of salt and 1/4 tsp. of pepper. Mix thoroughly.

 

Step 4

Spread 1/2 c. tomato sauce on bottom of a 13-inch x 9-inch x 2-inch baking dish coated with vegetable cooking spray. Place ingredients in pan in this order:

1) 1/2 c. spaghetti sauce
2) 4 lasagna noodles
3) half the cottage cheese mixture
4) half broccoli mixture
5) 1/2 c. spaghetti sauce

Repeat, then add a final layer of noodles and 1/2 c. spaghetti sauce. Sprinkle evenly with Parmesan cheese.

 

Step 5

Cover with aluminum foil and bake 45 minutes. Let stand 10 minutes before serving.

 

This yields 10 servings and each serving has 245 calories. That’s pretty low!! (Sorry I have no pictures, but I will have some next time I make this.)

 

 

 

 

© 2012, Betsy Pool. All rights reserved.

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