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Diabetes-Friendly Vegetable Lasagna – Healthy and Delicious Recipe

This diabetes-friendly lasagna is packed with colorful vegetables and uses whole wheat noodles and a light ricotta cheese mixture, making it a nutritious and satisfying dish without the excess carbs.



Ingredients

For the vegetable filling:

  • Zucchini: 2 medium, sliced thinly
  • Spinach: 2 cups (fresh or frozen, thawed and drained)
  • Mushrooms: 1 cup, sliced
  • Bell pepper: 1, diced
  • Onion: 1 medium, diced
  • Garlic: 3 cloves, minced
  • Olive oil: 1 tablespoon
  • Italian seasoning: 1 teaspoon
  • Salt: To taste
  • Black pepper: To taste

For the cheese mixture:

  • Ricotta cheese: 1 cup (part-skim)
  • Low-fat mozzarella cheese: 1 cup, shredded (divided)
  • Parmesan cheese: ¼ cup, grated
  • Egg: 1 (lightly beaten)
  • Fresh basil: 2 tablespoons, chopped (or 1 teaspoon dried)

For assembly:

  • Whole wheat lasagna noodles: 9 sheets (cooked according to package instructions)
  • Marinara sauce: 2 cups (low-sodium)

Instructions

  1. Prepare the vegetable filling: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until fragrant. Add sliced mushrooms, bell pepper, zucchini, and spinach. Season with Italian seasoning, salt, and black pepper. Cook until vegetables are tender, about 5-7 minutes. Remove from heat.

  2. Make the cheese mixture: In a bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, beaten egg, and fresh basil. Mix until smooth and set aside.

  3. Preheat the oven: Preheat your oven to 375°F (190°C).

  4. Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 3 sheets of lasagna noodles over the sauce. Spread half of the cheese mixture over the noodles, followed by half of the vegetable filling. Repeat the layers (noodles, cheese, vegetables) once more. Top with the final layer of noodles and spread the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese on top.

  5. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

  6. Serve: Allow to cool for a few minutes before slicing. Enjoy your delicious and healthy vegetable lasagna!




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