Kim Malsam-Rysdon, 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

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