CLOSE
Social Media links WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH
Doneen Hollingsworth, Secretary of Health

lasagnaVegetable Lasagna

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


9 cooked lasagna noodles
2 cups sliced fresh mushrooms
1 cup chopped onion
1 tablespoon cooking oil
1 15-ounce can low-sodium tomato sauce
1 6-ounce can low-sodium tomato paste
1 teaspoon dried oregano

1 teaspoon dried basil
2 cups low fat cottage cheese
1 cup shredded low fat
Monterey Jack cheese
1 10-ounce package of frozen chopped
spinach, thawed and well drained

In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese. Oil a 3-quart rectangular baking dish. In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterey Jack cheese on top. Bake uncovered in a 375 degree oven for 30 minutes or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

Nutritional Information (1 serving):
Calories: 253
Carbohydrate: 32 grams
Protein: 17 grams
Fat: 8 grams
Saturated Fat: 3 grams
Cholesterol: 15 mg
Fiber: 4 grams
Sodium: 364 mg
Potassium: 686 mg
Calcium: 223 mg
Exchanges: 2 starch, 1/2 fat, 1 1/2 lean meat

Share via: