Diabetic Vegetable Lasagna Recipe

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


  • 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)


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
Total Fat8g
Saturated Fat3g
Total Carbohydrates32g
Dietary Fiber4g

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).