Fresh Vegetable Lasagna from Healthy Diabetic Recipes

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If you are unsure whether this Fresh Vegetable Lasagna recipe is suitable for your personal diabetic diet, please consult your doctor or a qualified nutritionalist.

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."

~ Waverly Root (1903-1982)

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Fresh Vegetable Lasagna Recipe

Recipe Ingredients:

8 oz uncooked lasagna noodles
1 package frozen chopped spinach - (10 oz), thawed, well drained
1 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced red bell pepper
1/4 cup chopped fresh parsley
1/2 tsp freshly-ground black pepper
1 1/2 cups low-fat cottage cheese
1 cup buttermilk
1/2 cup plain nonfat yogurt
2 egg whites
1 cup sliced mushrooms
1 can artichoke hearts - (14 oz), drained, chopped
8 oz shredded part-skim mozzarella cheese, (2 cups)
1/4 cup freshly-grated Parmesan cheese

Recipe Instructions:

Cook pasta according to package directions, omitting salt. Drain. Rinse under cold water; drain well. Set aside.

Preheat oven to 375 degrees.

Pat spinach with paper towels to remove excess moisture. Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl. Set aside.

Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender; process until smooth.

Spray 13- by 9-inch baking pan with nonstick cooking spray. Arrange a third of lasagna noodles in bottom of pan. Spread with half each of cottage cheese mixture, vegetable mixture, mushrooms, artichokes and mozzarella. Repeat layers, ending with noodles. Sprinkle with Parmesan.

Cover and bake 30 minutes. Remove cover; continue baking 20 minutes or until bubbly and heated through. Let stand 10 minutes before serving.

This recipe yields 8 servings.

Exchanges Per Serving: 1 Starch, 2 Meat, 3 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 287; Calories from Fat 22%; Total Fat 7g; Saturated Fat 4g; Protein 23g; Carbohydrates 33g; Cholesterol 22mg; Sodium 568mg; Dietary Fiber 3g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 8

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”
~ Henry Miller, American writer (1891-1980)

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Important Note: This Fresh Vegetable Lasagna recipe was located in the public domain.It is suitable' for diabetics and low carb diets solely because someone, somewhere, decided to publish them as such. I am not qualified in medicine or nutrition, so please use your own common sense when deciding which are appropriate for your particular diet.

This Fresh Vegetable Lasagna recipe is located in our Main Dish Recipes section.

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This Fresh Vegetable Lasagna Recipe may also be ideal for anyone following the Atkins diet, or seeking to reduce their carbohydrate intake for other reasons.