We make a new spin on an Old Italian recipe favorite. This is a lower carb diabetic vegetable lasagna recipe that packs a lot of flavor in a small package. Great option to make in advance and re-heat or as a healthier pot luck party option.
Diabetic Vegetable Lasagna Recipe
Serves | 8 |
Prep time | 20 minutes |
Cook time | 1 hour |
Total time | 1 hour, 20 minutes |
Ingredients
- 9 Lasagna Noodles (Cooked)
- 2 cups Mushrooms (Sliced)
- 1 cup Onions (Chopped)
- 1 tablespoon Olive Oil
- 15oz Tomato Sauce (Low Sodium)
- 6oz Tomato Paste (Low Sodium)
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 2 cups Cottage Cheese (Low Fat)
- 3/4 cups Monterey Jack Cheese (Low Fat)
- 10oz Spinach (Frozen)
Directions
Step 1. | Pre cook the nine lasagna noodles, drain and set aside. |
Step 2. | Pre-heat the oven to 350 degrees Fahrenheit. |
Step 3. | In a non-stick skillet, cook the onions and mushrooms until tender over medium to high heat.. Then, add the oregano, tomato paste, tomato sauce and basil. Stir thoroughly and simmer for approximately 5 minutes. |
Step 4. | Filling. Combine the cottage cheese and half a cup of Monterey jack cheese, |
Step 5. | Assembly. Spray a 3 quart square or rectangular baking dish with a non-fat cooking spray. First layer 3 lasagna noodles. On the bottom, followed by a third of the cheese mixture, then a third of the spinach, then a third of the sauce and vegetable mixture. Repeat this two more times. Add remaining Monterrey cheese to the top. |
Step 6. | Now, bake the lasagna, uncovered, for approximately 25-30 minutes. Make sure the lasagna is heated throughout. Let cool for approximately 10 minutes before trying to cut and serve. |
Nutritional Information | |
---|---|
Calories | 253 |
Total Fat | 8g |
Saturated Fat | 3g |
Cholesterol | 15mg |
Sodium | 364mg |
Total Carbohydrates | 32g |
Dietary Fiber | 4g |
Sugars | NA |
Protein | 17g |
The nutritional content above is approximate, per serving. The figures have been rounded to the nearest whole number. (e.g., 1.4 grams becomes 1 gram).