Diabetic Vegetable Lasagna Recipe

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.