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Roasted Butternut Squash and Sweet Potato Lasagna

I really can’t believe that it is January.  Yesterday we were outside on a walk and riding bikes and didn’t have to be all bundled up!  Today the sun is shining (again!) and it is still pretty balmy for January.  I hope this doesn’t mean that all of our cold and snow will show up in March.  It could stay like this until Spring and I would be happy.  My kids would probably like to use the new sled they got for Christmas though.  Ahh, the unpredictability of Michigan!

Everyday my husband asks what is for dinner.  Sometimes I can tell by the look on his face that he is not very excited for dinner time to come.  This was one of those days.  But then he sat down and took a bite.  “Wow, this is really good.  I am pleasantly surprised.”  So there you go folks.  You know it is good.

I am trying something new in this post.  I am going to try and estimate the cost of the ingredients of a dish to give you and idea of how much it would cost to prepare.  It will give you an idea of how much you can save my making a meal yourself instead of going out to a restaurant and also show you how you can eat vegetarian without breaking the bank.  This is Thrifty  Veggie Mama after all!  Keep in mind that these prices are based on the prices in my area (southeast Michigan) and at stores like Meijer and Kroger.  They may be different in your area!

Roasted Butternut Squash and Sweet Potato Lasagna

Roasted Butternut Squash and Sweet Potato Lasagna

Yield: Serves 8

Ingredients

  • 1 large butternut squash, peeled and cubed ($1.50)I actually still had a butternut squash from my parent's garden so it didn't cost me anything.
  • 2 sweet potatoes, peeled and cubed ($2)
  • Olive oil
  • Salt and pepper
  • 1/4 tsp nutmeg
  • 3 T butter ($.30)
  • 1 onion, diced fine ($.50)
  • 3 cloves garlic, minced
  • 1 small carton ricotta cheese ($2)
  • 7 (approximately) no boil lasagna noodles ($.50)
  • 2 cups shredded cheese, italian blend ($2)

Instructions

  1. Preheat oven to 350 degrees
  2. To prepare the squash and potatoes
  3. Place the cubed squash and potatoes on a baking sheet. Drizzle with a little olive oil, the salt, pepper and nutmeg. Bake for about 45 minutes, until they can be easily pierced with a fork. Remove from oven and set aside to cool a little. Once cooled mash with potato masher. I left mine with a few little chunks in it but you could also use a mixer if you really wanted it smooth.
  4. Make the cheese filling
  5. Place the butter in a small saute pan and melt over medium heat. Add the onions and garlic, stirring occasionally. The butter should get a little brown and the onions and garlic soft and fragrant. Don't let the butter burn!
  6. In a separate bowl combine the ricotta, 1 1/2 cups of the cheese, salt, pepper, and the butter mixture.
  7. Assemble the lasagna
  8. Spray an 8 x8 pan with cooking spray. Place a layer of noodles on the bottom, breaking the noodles as necessary to fit. Place half the squash mixture on top, smoothing out. Top with half the cheese mixture. Place another layer of noodles, then squash, then cheese mixture. Top with remaining cheese.
  9. Bake at 350 degrees for 45 minutes.

Notes

Adapted from How Sweet It Is

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http://www.thriftyveggiemama.com/2012/01/roasted-butternut-squash-and-sweet-potato-lasagna/

Total cost approximately $9 for 6 servings or $1.50 a serving!  Trust me, it tastes like it would cost at least $10 in a restaurant!

 

 

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2 Comments

  1. You know, I don’t think I’ve ever had butternut squash and sweet potato together! This sounds so good–and cheap!

    Did you get any snow today? Everyone I know in Wisconsin and Illinois did. I guess winter finally decided to make an appearance!

    • We have just a light dusting of snow. Not much at all. Waiting for a big dump in March!

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