|
Rustic Lasagna Diabetes Recipe
Rustic Lasagna 9 lasagna noodles, 2 cans (8 ounces each) tomato sauce 1 clove garlic 1 tsp. fresh oregano or 1/4 tsp dried oregano 1 package (10 ounces) of frozen chopped broccoli, thawed and squeezed of excess liquid. 1 cup shredded carrot 1 container (15-16 ounces) part skim ricotta cheese 1 cup shredded part-skim mozzarella cheese Cook lasagna noodles according to directions on package. While noodles are cooking, preheat your oven to 350 degrees. Spray a 13x9 baking dish with vegetable cooking spray. In a small bowl, combine tomato sauce, garlic, and garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and parmesan. Mix well. Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top. Spread with the remainder of broccoli mixture; top with 1/2 cup of tomato sauce. Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a rack to cool for about 15 minutes before serving. Cut into squares. Per serving: Calories 268 Carbohydrates 32 grams Protein 16 grams Fat 8 grams Cholesterol 27 mg
|
