Diabetic Recipes

Easy Vegetarian Lasagna

(makes 6 servings)

olive oil cooking spray

3	cloves garlic, minced

1	small onion, 4 ounces (120 g), chopped

1	28-ounce (793 g) crushed tomatoes

1 1/2

teaspoons (7.5ml) dried basil

1	teaspoon (5 ml ) fennel, crushed

1	teaspoon (5 ml ) dried orange rind*

1/8	teaspoon (0.6 ml) crushed red pepper flakes

1	15-ounce (425 g) container low fat ricotta cheese

1/2	pound zucchini (240 g), grated and squeezed of excess liquid

2	small carrots, 4 ounces (120 g ), grated

1/2	cup (120 ml) egg substitute

1	cup (120 g) shredded skim milk mozzarella cheese, plus 1/4 cup (30 g) for garnish (optional)

2	tablespoons (15 g) grated Romano cheese, plus 1 teaspoon (2.5 g) for garnish (optional)

6	oven-ready lasagna noodles

Preheat the oven to 350°F (180°C), Gas Mark 4.
Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent, about 5 minutes. Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook while you ready the rest of the ingredients.
Place the ricotta in a large bowl. Fold in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.
Prepare an 8-inch (20 cm) oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom. Place 2 lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce. Repeat making 3 layers, ending with tomato sauce. Top with reserved mozzarella and Romano.
Cover the lasagna with aluminum foil which you tent a bit to make sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan. Bake for 1 hour, uncovering the last 10 minutes.
Remove from oven and allow to set for 10 minutes before cutting.

Per serving:	260 calories (26% calories from fat), 19 g protein, 7 g total fat (4.2 g saturated fat), 29 g carbohydrate, 4 g dietary fiber, 30 mg cholesterol, 426 mg sodium
Diabetic exchanges:	2 lean protein (meat), 2 vegetable

Diabetes is a serious disease requiring professional medical attention. The information and recipes on this site, although as accurate and timely as feasibly possible, should not be considered as medical advice, nor as a substitute for the same. All recipes and menus are provided with the implied understanding that directions for exchange sizes will be strictly adhered to, and that blood glucose levels can be affected by not following individualized dietary guidelines as directed by your physician and/or health-care-team.