Thrifty Lasagna
January 12, 2019
The last time I made lasagna I made everything from scratch. Two cheeses, the noodle, the sauce, the groundround (if that’s what it’s called). But this version is not like that. It’s about being thrifty… and efficient. Because it’s January.
I trekked to Circus Fruits for some seriously cheap produce. I did this after actually looking at the sale circulars left outside of my apartment. Based on what was on sale, I chose the ingredients to my lasagna. Kale, squash, cherry tomatoes. I roasted up the veggies and sautéed the kale with some coconut oil. Real cheap and great color scheme.
I also picked up some fresh garlic, so the half bulb that has been loitering my counter needed to be put to use. I roasted it whole to include in the tofu ricotta.
Barilla brand lasagna noodles are cheap and durable… and they create the Red Hot Chili Peppers thing-a-ma-jig in the pot.
Tofu ricotta. I made a triple batch because it’s my favorite part. The tofu was the most expensive ingredient for my lasagna. I was really excited to break in the food processor my sister got me for Christmas! (Thanks, Maam!)
Ready, Freddy. V.V. trivia: Did you know I have never opened a jar of sauce without licking the interior of the cap? Perhaps this is fairly common? What about you?
Gosh, I love this process. I go on about the lasagna form here, so I won’t do it again.
So this little batch of deliciousness will be divvied up for next week’s lunch. And I will also freeze 4 portions for the next week’s lunch! Not a bad haul for $20 bucks in groceries.
As a kid, I hated the hard, cooked top corner of the lasagna that my mom made. Now it makes me nostalgic.
Love those layers on my blog-famous blue plate.
Mangia mangia!
