Pasta Dishes

How to Make a Fresh Vegetable Lasagna that is Diabetic Friendly

If you don"t like meat or you are just trying to cut back on the meat in your diet, here is a fresh vegetable lasagna for you.  One of the key words here, is fresh.  You will notice this recipe does not use canned vegetables.  And this recipe is okay for diabetics, too, since it has a great protein to carb ratio. FRESH VEGETABLE LASAGNA 8-oz uncooked lasagna noodles 1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry 1 cup shredded carrots 1/2 cup sliced green onions 1/2 cup sliced green bell pepper 1/4 cup chopped parsley 1/2 tsp black pepper 1 1/2 cups 1% lowfat cottage cheese 1 cup buttermilk 1/2 cup plain nonfat yogurt 2 egg whites 1 cup fresh sliced mushrooms 1 can (14-oz) artichoke hearts, drained and chopped 2 cups (8-oz) shredded part-skim mozzarella cheese 1/4 cup grated Parmesan cheese Cook noodles according to the package directions, omitting salt.  Drain.  Rinse under cold water until cool; drain well.  Set aside. Preheat oven to 375 degrees.  Combine spinach, carrots, green onions, bell pepper, parsley, and black pepper in a large bowl.  Set aside. Combine cottage cheese, buttermilk, yogurt, and egg whites in a food processor or blender and process until smooth. Spray a 9 x 13-inch baking pan with nonstick cooking spray.  Arrange 1/3 of the noodles in the bottom of the pan.  Spread with half each of cottage cheese mixture, spinach mixture, mushrooms, artichokes, and mozzarella cheese.  Repeat layers ending with lasagna noodles on top.  Sprinkle Parmesan cheese over the top.  Cover and bake for 30 minutes.  Remove the cover and continue baking 20 minutes or until bubbling and heated through.  Let stand 10 minutes before cutting to serve. Yield: 8 servings.  Per serving: 250 calories, 26 g carbs, 22 g protein The protein to carb ratio makes this a good diabetic pasta dish, especially for those diabetics who don"t like meat. Enjoy!


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