Comments on: Menu Plan Monday & Grocery Round up: 9/20-9/26

By: Menu Plan: 3/7-3/13 | Frugal Living Tips & Money Saving Ideas | Living Well on Less

Mon, 09 Mar 2009 13:06:00 +0000

[…] us to a meal out. We told them it’s not necessary, but you know how parents are. ) Sunday: Spinach and cheese lasagna Monday: Steaks, baked potatoes, and creamed spinach Tuesday: Homemade pizza Wednesday: Whole wheat […]

By: Jenny @ Daily Dose of Motherhood

Jenny @ Daily Dose of Motherhood — Tue, 23 Sep 2008 19:54:33 +0000

Thank you so much for the lasagna recipe! I can’t wait to try it, our family loves anything with spinach and cheese!

By: Karen

Karen — Mon, 22 Sep 2008 19:18:18 +0000

Mary – Love your recipe! We considered going the full-on veggie route, but opted for the spinach and cheese to keep things simple and cheap. I would also prefer fresh spinach, but this lasagna was already throwing my budget off. So I opted for the cheaper frozen spinach to cut corners. :)

By: Mary

Mary — Mon, 22 Sep 2008 18:40:04 +0000

It’s funny how we’ve both altered mom’s lasagna recipe in completely different directions. For a variation on this recipe, you can add an extra layer to the lasagna composed of sauteed carrots, broccoli, cauliflower, and mushrooms (all sliced somewhat thin to fit nicely in the lasagna.) Skip boiling the noodles, or take them out of the boiling water before they’re completely done, because the water from the veggies will further cook the noodles (I usually go with the first option and just build the lasagna with completely uncooked noodles – as long as you make sure the edges are all completely covered, they end up evenly al dente)

Then, we add another layer of spaghetti squash, the only way my kids eat any squash at all, and they absolutely love it in this. Just cut the squash in half lengthwise, and throw it into the microwave or oven until it’s tender. Once it’s cooled, use a spoon to remove the seeds, then take a fork and run it across the squash – the squash will shred into spaghetti-like strands, hence its name. Take the shredded squash and use it as a layer in your lasagna, I usually throw some coarse sea salt over top of each layer of squash. I also use squash on the very top of the lasagna, it browns nicely and makes a crispy top that is a favorite at my house.

This is a nice way to get some veggies into the kids diets, and a really nice fall dish. I haven’t used spinach, but now I’m going to incorporate that into my recipe (I’m thinking now about making this tonight…) except I’ll use fresh chopped spinach.

The thing I love about this recipe, is all of the added veggies make for fewer layers of noodles, sauce and cheese. Instead of reducing my amounts, I make two huge lasagnas, bake one and serve it for dinner, and freeze the other unbaked. That way, on some future night when we have dance or PTA meeting or whatever, I have instant home made dinner to throw in the oven. I do the same with enchiladas whenever I make them.

By: Frugal Carol

Frugal Carol — Mon, 22 Sep 2008 12:16:47 +0000

Great menu!!!

By: Emily

Emily — Mon, 22 Sep 2008 12:03:04 +0000

Wow, I think you did great. Looks like you’re eating like royalty!

Emily

By: Kacie

Kacie — Sat, 20 Sep 2008 23:58:40 +0000

I don’t want you to feel guilty for going over your budget. You’re trying really hard–and ya know what, grocery prices have really gone up lately!

Don’t beat yourself up if you go a little over.

And yay for having company over!

By: tiffanie

tiffanie — Sat, 20 Sep 2008 20:11:44 +0000

don’t get down on yourself. at least you were within budget 3 weeks in a row! that’s progress in my book! :)

i’ve started making homemade pizza on friday nights too! it keeps our pizza cravings in check and costs a fraction of what we used to pay for ordering in. i love making my crust dough in my bread machine :)