Monday, May 5, 2008

Lasagna

So Sunday was "The day of the lasagna". I'd offered to make dinner for friends who recently had a baby (boy, there are a lot of them). Lasagna is usually a 2-person job in my house, but my husband woke up sick. So, it was left to me. Luckily, my 2-year old took a 3.5 hour nap.

Lasagna (makes two 9x13 pans)
12 cooked lasagna noodles (0.70)
4 cups cottage cheese (3.49, on sale)
2.5 oz grated parmesan (0.60)
2 eggs (0.25)
1 bunch kale (1.00)
1 bunch chard (1.00)
1 lb ground sirloin (2.00 on sale)
2 small zucchini, diced (1.00)
2 carrots, diced (0.15)
2 green bell peppers, diced (1.33)
8 oz sliced mushrooms (2.00)
1 14-oz can diced tomatoes (0.70)
About 1-2 cups tomato paste, I eyeballed it (1.00)
italian seasoning, basil, salt, pepper, oregano (0.25)
2 T dried parsley (0.05)
1 large onion, diced (0.25)
3 cloves garlic, pressed (0.10)
3/4 lb mozzarella, shredded (2.25 on sale)

Total: 18.13 for two pans, $9.07 per pan, $0.60 per piece (15 pieces per pan).

Cheese layer:
1. Steam kale and chard. Cool. Squeeze dry. Puree in food processor. Move to bowl.
2. Puree cottage cheese in food processor. Add to kale and chard.
3. Beat eggs. Add to bowl. Add 1/2 cup grated parmesan and 2 T parsley. Stir together.

Sauce:
1. Brown ground sirloin. When beef is almost no longer pink, add onions.
2. When beef is fully cooked, add diced mushrooms, bell peppers, carrots, zucchini, and garlic. Add spices to taste.
3. Cook well until vegetables are cooked and the water has mostly evaporated. Add diced tomatoes and paste. Mix well.
4. Add water to the mixture until the right sauce consistency evolves. Should look like spaghetti sauce with a lot of stuff in it. Taste & adjust seasoning as necessary.

Heat oven to 375.
Put a small amount of sauce in the bottom of each pan. Layer 3 noodles on top of sauce in each pan.

Layer 1/4 of the cheese mixture on each of the two noodle layers.

Top with 1/4 of the sauce mixture on each of the two noodle layers.

Top with 1/4 of the mozzarella on each sauce layer. Add a little bit of parmesan.

Repeat layers (cheese, sauce, cheese).

Bake at 375 for 30 min covered with foil and 20 min uncovered. You can refrigerate the lasagna before cooking. If so, bake 35 min covered and 20 min uncovered.


We had this with cauliflower found at the produce store in the discounted section. $0.49 for a large head!

Cauliflower: 0.49
2 T olive oil: 0.21
Total: 0.70 for about 8 servings (1/2 cup each)


I also made a loaf of part whole wheat no-knead bread, about 6 cents per slice, with 3 cents for butter.

Grand total per serving: $0.87 per adult
0.18 for cauliflower
0.60 for lasagna
0.09 for bread

If I had any energy at all after cooking, dishes, toddler, I would post pictures of my food. Maybe someday.

2 comments:

Not an Actual Guru! said...

Mmmmm, this looks divine! I usually use spinach in my lasagna, but this sounds really good! I am always looking for tasty ways to use kale.

Marcia said...

Thanks! I came up with the idea from my mother-in-law. She made lasagna once with shredded carrot and chopped broccoli in the cheese layer.

I get a ton of greens from the CSA.