Diabetic Recipe - Eggplant Lasagna

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You save time with this recipe because you don`t precook the noodles. This is another meatless meal that your whole family will enjoy. You can substitute 1 1/2 cups of fresh sliced vegetables, such as zucchini, for each layer of eggplant.

1 cup low-fat ricotta cheese
1 cup low-fat cottage cheese
2 tablespoons dried parsley
1 teaspoon chopped garlic
1 small eggplant (about 14 ounces), not peeled
5 cups spaghetti sauce (less than 4 grams of fat per 4 ounces)
12 ounces lasagna noodles, uncooked
4 ounces (1 cup) grated reduced-fat mozzarella cheese
¼ cup grated Parmesan cheese

Preheat oven to 350 degrees. Mix ricotta cheese, cottage cheese, parsley, and garlic. Slice eggplant about ¼ inch thick.

In a 9” x 13” pan that has been sprayed with nonstick cooking spray, pour in 1 cup spaghetti sauce. Arrange 1/3 of the noodles in the pan so that they touch but do not overlap.

Layer in this order: half the eggplant, mozzarella cheese, 1 cup spaghetti sauce, 1/3 lasagna noodles, cheese mixture, remainder of the eggplant, 1 cup spaghetti sauce, the remainder of the lasagna noodles, and the remainder of the spaghetti sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with aluminum foil, for 1 hour.

Makes 10 servings

Each serving
1/10 recipe

Carb Servings
3

Exchanges
2 starch
2 vegetable
1 lean meat

Nutrient Analysis
Calories 270
Total Fat 5g
Saturated Fat 2g
Cholesterol 10mg
Sodium 701mg
Total Carbohydrate 41g
Dietary Fiber 3g
Sugars 9g
Protein 16g