Lasagna
Source The All New Cookbook for Diabetics and their Families
March 09, 2005
Makes 12 servings
Per Serving
Exchanges: 2 Medium-fat Meat, 1 starch
Protein: 16 g
Fat: 6 g
Carbohydrates: 16 g
Ingredients
1 pound lean ground chuck
1 (16-ounce) can stewed tomatoes, undrained
½ cup water
1 clove garlic, minced
2 teaspoons dried whole Italian herb seasoning
1 (8-ounce) package whole wheat lasagna noodles
1 (10-ounce) package frozen chopped spinach
1 cup low-fat cottage cheese
2 tablespoons grated Parmesan cheese
1 tablespoon dried whole oregano
Vegetable cooking spray
1 cup (4 ounces) shredded low-fat process American cheese
Instructions
Cook ground chuck in a medium skillet over medium heat until browned. Drain and pat dry with paper towels. Wipe skillet with a paper towel.
Return meat to skillet, and stir in tomatoes, water, garlic, and Italian herb seasoning. Cover and bring to a boil. Reduce heat, and simmer 20 minutes.
Cook noodles according to package directions, omitting salt and fat. Drainwell, and squeeze excess moisture from spinach. Combine spinach and next 4 ingredients, stirring until well combined. Set mixture aside.
Place half of cooked noodles in a 12- x 8- x 2-inch baking dish coated with cooking spray. Top with half each of cottage cheese mixture and American cheese. Spread half of meat mixture over top.
Repeat layers with remaining cooked noodles, cottage cheese mixture, shredded American cheese, and meat mixture. Bake at 350 degrees F for 30 minutes. Let stand 10 minutes before serving. Divide into 12 portions, and serve hot.
