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Diabetized Lasagna

Per Serving

Diabetized Lasagna

Makes: 6
Calories 375
Fat 10 g
Saturated Fat 4 g
Trans Fat 0 g
Carbohydrate 39 g
Fiber 5 g
Sugars 10 g
Cholesterol 95 mg
Sodium 590 mg (without added salt)
Protein 35 g
Choices: Starch 1, Vegetable 4, Lean meat 4, Fat 1/2

Ingredients

6 lasagna noodles (whole wheat if available)
1 cup part-skim shredded mozzarella cheese
Sauce
2 tsp. olive oil
1/4 lb. 95 to 96% lean ground beef
1/2 lb. lean ground turkey breast
1 large onion, diced
2 garlic cloves, minced
1/2 cup diced zucchini, unpeeled
1/2 cup diced peeled carrot
1 (28-oz.) can whole plum tomatoes, coarsely chopped
1 (6-oz.) can no added salt tomato paste
2 tsp. dried oregano
2 tsp. dried basil
1/2cupfresh minced parsley
Salt and pepper to taste
Filling
1cuplow- fat cottage cheese
1cupfat-free ricotta cheese
1/2cupmashed firm tofu
1/4cupfreshly grated Parmesan cheese
1egg, beaten
Salt and pepper to taste

Directions

  1. Preheat the oven to 375°F. To prepare the sauce, heat the oil in a large skillet over medium heat. Add the ground beef and ground turkey and cook for about 5 minutes, breaking up the meat. Remove the beef and turkey from the skillet. In the pan drippings, add the onion and garlic and sauté for 3 minutes. Add the zucchini and carrots and sauté for 3 minutes. Add back the beef and turkey and the remaining sauce ingredients, except the parsley, salt and pepper. Bring to a boil, lower the heat and simmer uncovered, stirring occasionally for 40 minutes until thick. Add the parsley, salt and pepper. Cook for 2 minutes.
  2. Meanwhile, boil the lasagna noodles in a large pot of very lightly salted water according to package directions and drain, keep the lasagna noodles separated.
  3. Combine the filling in a large bowl.
  4. Place the noodles on a work surface. For each noodle, spread some of the cheese filling and then roll up the noodle end to end to form a spiral. Repeat with all noodles until all the ingredients are used.
  5. Add a thin layer of the sauce to the bottom of a 9-by-13-inch pan. Add the lasagna spirals on top of the sauce. Pour the remaining sauce on top of the noodles and sprinkle the mozzarella cheese over all. Bake covered for about 35 minutes. Remove the cover and bake for 5 minutes until the cheese is bubbly.
 

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