Rustic Lasagna Diabetes Recipe
is a great italian dinner. For meatball lasagna, scroll down for link, and also for other hot dishes.
9 lasagna noodles,
2 cans (8 ounces each) tomato sauce
1 clove garlic
1 tsp. fresh oregano or 1/4 tsp dried oregano
1 package (10 ounces) of frozen chopped broccoli, thawed and squeezed of excess liquid.
1 cup shredded carrot
1 container (15-16 ounces) part skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
Cook lasagna noodles according to directions on package.
While noodles are cooking, preheat your oven to 350 degrees. Spray a 13x9 baking dish with vegetable cooking spray.
In a small bowl, combine tomato sauce, garlic, and garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta, and parmesan. Mix well.
Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top. Spread with the remainder of broccoli mixture; top with 1/2 cup of tomato sauce.
Top with remaining noodles and tomato sauce; sprinkle mozzarella over top. Bake until bubbling, about 45 minutes. Place on a rack to cool for about 15 minutes before serving. Cut into squares.
Carbohydrates 32 grams
Protein 16 grams
Fat 8 grams
Cholesterol 27 mg
Try Weeknight Baked Noodles
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