Post by JJ Judkins on Apr 25, 2012 17:08:36 GMT -6
Diabetic - Holiday-Vegetable Lasagna
No-boil noodles make this tempting crowd-size lasagna
easy; vegetables make it good for you.
PER SERVING: 287 cal., 9 g total fat (5 g sat. fat), 49 mg chol., 465 mg
sodium, 35 g carb., 6 g fiber, 18 9 pro. Exchanges: 2 vegetable, 1.5 starch,
1.5 lean meat, 0.5 fat. Carb choices: 2.
2 10-ounce packages frozen mixed vegetables
Nonstick cooking spray
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
1 28-ounce can no-salt-added crushed tomatoes
1 tablespoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon garlic powder
12 no-boil lasagna noodles
15-ounce carton part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1. Preheat oven to 375°F. Cook vegetables according to package directions;
drain and set aside. Lightly coat a 3-quart rectangular baking dish with
cooking spray.
2. In a large bowl, stir together diced tomatoes, undrained crushed
tomatoes, Italian seasoning, salt, and garlic powder.
3. Spread 1 cup of the tomato mixture in the prepared dish. Arrange 4
lasagna noodles crosswise on top of the tomato mixture, overlapping the
noodles slightly. Spoon 2/3 cup of the ricotta cheese in small spoonfuls
onto the noodles; spread carefully over noodles. Top with a third of the
drained spinach and a third of the vegetables. Sprinkle evenly with 1/2 cup
of the mozzarella cheese.
4. Repeat layering with half of remaining tomato mixture, 4 noodles, 2/3 cup
of remaining ricotta cheese, half of remaining spinach, half of remaining
vegetables, and 1/2 cup of remaining mozzarella cheese.
5. Repeat layering with the remaining 4 noodles, remaining ricotta cheese,
remaining spinach, remaining vegetables, and 1/2 cup of remaining mozzarella
cheese. Spoon remaining tomato mixture on top.
6. Cover dish with foil; place on a foil-lined baking sheet. Bake for 40
minutes. Sprinkle with the remaining 1/2 cup mozzarella cheese and the
Parmesan cheese.
7. Bake, uncovered, for 10 to 15 minutes more or until noodles are tender
and lasagna is heated through. Let stand for 15 minutes before serving.
Makes 10 servings.
Diabetic Living Holiday Cooking
No-boil noodles make this tempting crowd-size lasagna
easy; vegetables make it good for you.
PER SERVING: 287 cal., 9 g total fat (5 g sat. fat), 49 mg chol., 465 mg
sodium, 35 g carb., 6 g fiber, 18 9 pro. Exchanges: 2 vegetable, 1.5 starch,
1.5 lean meat, 0.5 fat. Carb choices: 2.
2 10-ounce packages frozen mixed vegetables
Nonstick cooking spray
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
1 28-ounce can no-salt-added crushed tomatoes
1 tablespoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon garlic powder
12 no-boil lasagna noodles
15-ounce carton part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1. Preheat oven to 375°F. Cook vegetables according to package directions;
drain and set aside. Lightly coat a 3-quart rectangular baking dish with
cooking spray.
2. In a large bowl, stir together diced tomatoes, undrained crushed
tomatoes, Italian seasoning, salt, and garlic powder.
3. Spread 1 cup of the tomato mixture in the prepared dish. Arrange 4
lasagna noodles crosswise on top of the tomato mixture, overlapping the
noodles slightly. Spoon 2/3 cup of the ricotta cheese in small spoonfuls
onto the noodles; spread carefully over noodles. Top with a third of the
drained spinach and a third of the vegetables. Sprinkle evenly with 1/2 cup
of the mozzarella cheese.
4. Repeat layering with half of remaining tomato mixture, 4 noodles, 2/3 cup
of remaining ricotta cheese, half of remaining spinach, half of remaining
vegetables, and 1/2 cup of remaining mozzarella cheese.
5. Repeat layering with the remaining 4 noodles, remaining ricotta cheese,
remaining spinach, remaining vegetables, and 1/2 cup of remaining mozzarella
cheese. Spoon remaining tomato mixture on top.
6. Cover dish with foil; place on a foil-lined baking sheet. Bake for 40
minutes. Sprinkle with the remaining 1/2 cup mozzarella cheese and the
Parmesan cheese.
7. Bake, uncovered, for 10 to 15 minutes more or until noodles are tender
and lasagna is heated through. Let stand for 15 minutes before serving.
Makes 10 servings.
Diabetic Living Holiday Cooking