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 LASAGNA8-oz uncooked lasagna noodles1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry1 cup shredded carrots1/2 cup sliced green onions1/2 cup sliced green bell pepper1/4 cup chopped parsley1/2 tsp black pepper1 1/2 cups 1% lowfat cottage cheese1 cup buttermilk1/2 cup plain nonfat yogurt2 egg whites1 cup fresh sliced mushrooms1 can (14-oz) artichoke hearts, drained and chopped2 cups (8-oz) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheeseCook 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 proteinThe protein to carb ratio makes this a good diabetic pasta dish, especially for those diabetics who don’t like meat.Enjoy!