Magic Lasagna - 39.4g Carbs, 7.4g Sugars, 3.1g Fiber
From: Prevention's Diabetes Diet Cookbook
There's no mystery about why this baked pasta dish is quicker to prepare.
It starts with no-boil noodles to cut cooking time.
Love lasagna, but want to lighten it up? We got rid of the meat in this
classic baked pasta dish, but filled it with veggies for a healthy sub.
This Meatless Monday dinner packs 22 grams of protein, and that's from plants!
Prep: 25 min
Cook: 30 min
Total: 1 hr 5 min
Serves: 8
1 cup part-skim ricotta cheese
1 cup 1% cottage cheese
2 cups (8 oz) shredded reduced-fat mozzarella cheese, divided
2 medium eggs
2 cups shredded carrots
1 (10 oz pkg) frozen chopped broccoli, thawed and well drained
1 (9 oz pkg) no-boil lasagna noodles
3 cups fat-free chunky garden-style pasta sauce
1. Preheat the oven to 400 degrees F. Coat a 13" x 9" baking dish with vegetable oil spray.
In a large bowl, combine the ricotta, cottage cheese, 1 cup mozzarella,
eggs, carrots, and broccoli.
Place 3 noodles in the reserved dish. Spread one-third of the cheese
mixture evenly over the noodles. Drizzle on 1 cup of the sauce. Repeat
the process two more times. Sprinkle with the remaining 1 cup mozzarella.
Bake for 30 minutes, or until bubbling. Allow to stand 10 minutes before serving.
Serves: 8
Nutrition per Serving:
330.3 Calories, 9.9g Fat, 5g Saturated Fat, 614.9mg Sodium,
39.4g Carbs, 7.4g Total Sugars, 3.1g Dietary Fiber, 22.1g Protein
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