I am the only vegetarian living in our house with little meat lovers. Once in a while I come up with a fabulous concoction where my kids and husband don’t miss the meat and we are all still getting a lot of protein in a compact meal.
When it is wildly celebrated by all, I feel that I must share it with YOU.
My goal as a super woman mama is to feed my children a well rounded meal with lots of flavor and nutrition. My Sweet potato and veggie lasagna does just that.
This easy sweet potato veggie lasagna can be made in five quick steps and no one will know that it is full of good wholesome protein as well.
Don’t be afraid of all the text that you are about to read, this recipe is actually quite easy and I included some extra fast tips to get in made in 20 minutes flat.
First you will need to boil your lasagna noodles, and set them aside. Or, buy the precooked ones in the refrigerated section in your grocery store.
Second, make a marinara sauce. If you don’t feel up to making a homemade one, I recommend the Kirkland version sold at Cosco.
If you want to be all Martha Stewart, than feel free to dump the following ingredients in a pan and simmer for 20 minutes.
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can diced tomatoes
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp garlic powder (feel free to use 2-3 cloves fresh)
- 1/2 tsp onion powder (feel free to use 1/2 a fresh onion, minced)
- Pinch red pepper flakes
- Pinch black pepper, to taste
Thirdly you will make your sweet potato mixture:
Long version:
Bake four medium sweet potatoes until a fork can
easily penetrate the skin, then peel off the skin and discard, mash up
the potato until it is fluffy, add in a tablespoon of flour and a 1/2
cup of liquid egg whites, and one crushed clove of garlic. Mix well. Set
Aside.
easily penetrate the skin, then peel off the skin and discard, mash up
the potato until it is fluffy, add in a tablespoon of flour and a 1/2
cup of liquid egg whites, and one crushed clove of garlic. Mix well. Set
Aside.
Easy version:
Strike a knife down the skin of your sweet potato and microwave on high for five minutes, check frequently. Some microwaves have a “potato setting”, use it! Mix ingredients like the “long version”. Set aside.
Fourthly, make your cottage cheese mixture: For your cottage cheese mixture take a tub of 1% cottage cheese, any
brand, and mix with 1/2 cup of egg whites, a teaspoon of salt, a
teaspoon of oregano and a teaspoon of basil and 1/2 a cup of low fat
mozzarella cheese. Mix thoroughly. Set aside.
brand, and mix with 1/2 cup of egg whites, a teaspoon of salt, a
teaspoon of oregano and a teaspoon of basil and 1/2 a cup of low fat
mozzarella cheese. Mix thoroughly. Set aside.
Finally, layer your pan with sauce then layer your pasta. Put sauce on top again and then another layer of pasta. Now put on half of your sweet potato mixture and then layer fresh washed baby spinach on top. Add another layer of pasta and then a layer of your cottage cheese and egg whites mixture. Add pasta, sauce, pasta sauce and the remainder of your sweet potato mixture. Add pasta and sauce and then low fat mozzarella cheese on the top.
Bake until the cheese on top is melted and delicious. Because you cooked your pasta noodles first baking time will take 20 minutes in an oven set at 350F.
With 20 minutes to prepare it and 20 minutes to cook it through, you can have a meal ready for your family that looks like you spent all afternoon preparing it.
Serve to your family and watch the smiles on their faces grow, as well as their little muscles.
A protein packed lasagna without the meat! Perfection! Super Woman wins one again!
