marsha-tbay
Well-known member
Spinach Lasagna ....Diabetic
2 teaspoons olive oil
2 teaspoons garlic, minced
1 8-ounce can no-salt-added tomato sauce
1 16-ounce can diced tomatoes
1/4 teaspoon pepper
1/2 teaspoon oregano
2 teaspoons olive oil
1/4 cup onions, chopped
10 ounces fresh spinach, washed, stemmed and chopped, OR 1 10-ounce package frozen spinach, thawed
8 ounces uncooked lasagna noodles
12 ounces 1 percent cottage cheese, OR 12 ounces reduced-fat ricotta cheese
8 ounces part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Nonstick baking spray
Preheat oven to 375 F. Lightly coat baking dish with nonstick spray.
In large saucepan over low heat, sauté garlic in 2 teaspoons of olive oil for 1 minute. Do not let garlic brown. Add tomato sauce and tomatoes, pepper and oregano. Simmer gently over low heat uncovered while preparing other ingredients.
In large skillet over low heat, sauté onions in remaining 2 teaspoons of olive oil, stirring constantly until onions are transparent but not brown. Add chopped spinach, stirring constantly to separate and heat spinach.
Layer uncooked lasagna noodles, sauce, spinach mixture, cottage cheese and mozzarella in baking pan. Repeat, using all ingredients, ending with a layer of sauce. Sprinkle top with Parmesan.
Cover baking dish tightly with foil. Bake for 1 hour or until lasagna noodles are cooked. (If noodles are cooked before assembling lasagna, bake uncovered and reduce baking time to 25 minutes.)
Lasagna can be frozen uncooked after it's assembled. To prepare lasagna that has been frozen, defrost in refrigerator 3-4 hours, then bake covered for 11/2 hours or more. Lasagna is done when cheese in center is melted, all noodles are cooked and casserole is very hot all the way to the center.
Makes eight servings.
Nutrition information per serving: 211 calories, 74 calories from fat, 8 g fat, 4 g saturated fat, 21 mg cholesterol, 17 g carbohydrates, 502 mg sodium
This recipe was created by Edie Sutton, educator at Purdue Univ. Extension. Shared by Jamie, Healthy Tastes group
2 teaspoons olive oil
2 teaspoons garlic, minced
1 8-ounce can no-salt-added tomato sauce
1 16-ounce can diced tomatoes
1/4 teaspoon pepper
1/2 teaspoon oregano
2 teaspoons olive oil
1/4 cup onions, chopped
10 ounces fresh spinach, washed, stemmed and chopped, OR 1 10-ounce package frozen spinach, thawed
8 ounces uncooked lasagna noodles
12 ounces 1 percent cottage cheese, OR 12 ounces reduced-fat ricotta cheese
8 ounces part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Nonstick baking spray
Preheat oven to 375 F. Lightly coat baking dish with nonstick spray.
In large saucepan over low heat, sauté garlic in 2 teaspoons of olive oil for 1 minute. Do not let garlic brown. Add tomato sauce and tomatoes, pepper and oregano. Simmer gently over low heat uncovered while preparing other ingredients.
In large skillet over low heat, sauté onions in remaining 2 teaspoons of olive oil, stirring constantly until onions are transparent but not brown. Add chopped spinach, stirring constantly to separate and heat spinach.
Layer uncooked lasagna noodles, sauce, spinach mixture, cottage cheese and mozzarella in baking pan. Repeat, using all ingredients, ending with a layer of sauce. Sprinkle top with Parmesan.
Cover baking dish tightly with foil. Bake for 1 hour or until lasagna noodles are cooked. (If noodles are cooked before assembling lasagna, bake uncovered and reduce baking time to 25 minutes.)
Lasagna can be frozen uncooked after it's assembled. To prepare lasagna that has been frozen, defrost in refrigerator 3-4 hours, then bake covered for 11/2 hours or more. Lasagna is done when cheese in center is melted, all noodles are cooked and casserole is very hot all the way to the center.
Makes eight servings.
Nutrition information per serving: 211 calories, 74 calories from fat, 8 g fat, 4 g saturated fat, 21 mg cholesterol, 17 g carbohydrates, 502 mg sodium
This recipe was created by Edie Sutton, educator at Purdue Univ. Extension. Shared by Jamie, Healthy Tastes group