This is a delicious diabetic cheese lasagna recipe. It has cottage
cheese, Parmesan cheese,and good ol mozzarella cheese. Who could ask for
a better combination of cheeses? Me creative and throw in some of your
favorite vegetables. The recipe does call for mushrooms, peppers, and
onions. Well, as always enjoy!
Yield: 3 nice folks
6 ounces Whole wheat Lasagna noodles; >OR<-6 ounces Enriched lasagna noodles;
1/2 cup Tomato sauce;
1 cup Onion, pepper, & mushrooms; mixture of 3 vegetables
1 1/2 cup Cottage cheese; low-fat
1 tablespoon Parmesan cheese;
3 ounces Mozzarella Cheese; grated
2 tablespoons Parmesan cheese;
Cook lasagna noodles in boiling water until tender. Drain and set
aside. Combine tomato sauce and chopped onions, peppers and mushrooms.
2. Mix in separate bowl cottage cheese, eggs and parmesan cheese.
3. Preheat oven to 350 degrees.
4. In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese. Top with tomato sauce mix and the rest of the noodles. Sprinkle with parmesan cheese. Bake for 25 minutes.
Food Exchange per serving: 4 MEATS EXCHANGES + 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal-Master
1. After boiling your lasagna noodles, place in cold water so they do
not continue to cook. If they continue to cook you may be left with
mushy noodles. Leave them in the water until you are ready to layer them
into your dish.
2. Do you find that your noodles stick to the
bottom of your pan? Use non stick cooking spray as well as a little bit
of sauce before you place your first layer of noodles.
Let your lasagna stand for at least 15 minutes before cutting into it.
This allows the cheese to really set and won't make such a runny mess at
the dinner table.
4. You can use large slices of zucchini instead of noodles. Awesome way to use up your garden zucchini.
Enjoy your diabetic cheese lasagna!