This diabetic lasagna florentine is so simple to fix and delicious. My brother-in-law does not like Italian food, but he gobbled this dish down.
Make this meal in the morning and leave it until it's dinner time. That is the beauty of a crock pot/slow cooker, you can fix it and forget about it.
Yield: 8 Servings
Serving Size: About 1 Cup
2 (10 3/4 - ounce) cans condensed reduced fat reduced sodium cream of chicken soup, undiluted.
1 (10 ounce) package frozen chopped spinach, thawwed, drained, and squeezed dry.
1 (9 ounce) package frozen diced cooked chicken
1 (8 ounce) carton reduced fat sour cream
1 cup 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
9 uncooked lasagna noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese
1. Combine the first 10 ingredients into a large mixing bowl and mix well.
2. In a 5 quart slow cooker coated with cooking spray, Place 3 uncooked noodles on the bottom. Spread 1/3 of the mixture over the noodles. Sprinkle 1/3 of the cheese over the top.
4. Cover and cook on high for 1 hour. Reduce the heat to low and cook for 5 more hours. Cook until the pasta is done.
Diabetic Exchanges: 2 starch, 2 V-L Meat, 1 M-F Meat, 1 Fat.
Per Serving: Calories 339, Protein 23.9g, Fat 12.5g, Carb 31g, Fiber 2.0g, Chol 62mg, Sodium 729mg.
Source: Southern Living Slow cooker Cookbook