Diabetic -- Italian Vegetarian Lasagna

[Guest guest]

Italian Vegetarian Lasagna

 

12 uncooked lasagna noodles

1/2 cup dry sherry or unsweetened apple juice

1/2 cup onion, finely chopped

3 cups (1 pkg. = 8 oz.) sliced fresh mushrooms

4 cups (2 large) zucchini, shredded

1 cup (2 medium) red or green bell peppers, chopped

1/2 tsp. salt

2 cups chopped fresh spinach

1 tsp. dried basil leaves

1/2 tsp. dried oregano leaves

1 container (15 oz.) reduced fat ricotta cheese

1 cup fat free or reduced fat cottage cheese

1/4 cup grated Parmesan cheese

1 can (8 oz.) tomato sauce

1 cup (4 oz.) shredded mozzarella cheese

 

Heat oven to 425° F.

 

Spray a 9 " x 13 " (3 quart) glass baking dish and sheet of foil (large enough

to

cover dish) with cooking spray.

 

Cook lasagna noodles as directed on package; drain.

 

In 12 " nonstick skillet or Dutch oven, heat sherry to boiling over

medium-high heat. Add onion; cook

for 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers

and salt. Cook 5 minutes,

stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes.

Remove from heat; drain well.

 

In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.

 

Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta

mixture and 1/3 of vegetable

mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles,

the tomato sauce and

mozzarella cheese. Cover tightly with foil, sprayed side down.

 

Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake

5 minutes longer

or until top is light golden brown. Let stand 5 minutes before serving. Cut

into squares.

 

Makes: 8 servings.

 

Nutrition Information:

Per serving = Calories 300, Calories from Fat 70, Total Fat 8 g, Saturated 5

g,

Cholesterol 30 mg, Sodium 720 mg, Total Carbs 36 g, Dietary Fiber 3 g,

Sugars 8 g, Protein 21 g.

 

Diabetic Exchanges: 1-1/2 Starch; 1 Vegetable; 2 Lean Meat.

 

 

 

 

 

 

[Guest guest]

If you are cooking for a diabetic, you should absolutely be using whole wheat

pasta.

 

grow514 wrote:

 

Italian Vegetarian Lasagna

 

12 uncooked lasagna noodles

1/2 cup dry sherry or unsweetened apple juice

1/2 cup onion, finely chopped

3 cups (1 pkg. = 8 oz.) sliced fresh mushrooms

4 cups (2 large) zucchini, shredded

1 cup (2 medium) red or green bell peppers, chopped

1/2 tsp. salt

2 cups chopped fresh spinach

1 tsp. dried basil leaves

1/2 tsp. dried oregano leaves

1 container (15 oz.) reduced fat ricotta cheese

1 cup fat free or reduced fat cottage cheese

1/4 cup grated Parmesan cheese

1 can (8 oz.) tomato sauce

1 cup (4 oz.) shredded mozzarella cheese

 

Heat oven to 425° F.

 

Spray a 9 " x 13 " (3 quart) glass baking dish and sheet of foil (large enough

to

cover dish) with cooking spray.

 

Cook lasagna noodles as directed on package; drain.

 

In 12 " nonstick skillet or Dutch oven, heat sherry to boiling over

medium-high heat. Add onion; cook

for 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers

and salt. Cook 5 minutes,

stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes.

Remove from heat; drain well.

 

In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.

 

Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta

mixture and 1/3 of vegetable

mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles,

the tomato sauce and

mozzarella cheese. Cover tightly with foil, sprayed side down.

 

Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake

5 minutes longer

or until top is light golden brown. Let stand 5 minutes before serving. Cut

into squares.

 

Makes: 8 servings.

 

Nutrition Information:

Per serving = Calories 300, Calories from Fat 70, Total Fat 8 g, Saturated 5

g,

Cholesterol 30 mg, Sodium 720 mg, Total Carbs 36 g, Dietary Fiber 3 g,

Sugars 8 g, Protein 21 g.

 

Diabetic Exchanges: 1-1/2 Starch; 1 Vegetable; 2 Lean Meat.