Rustic Lasagna Diabetes Recipe

Rustic Lasagna is a great italian dinner. For meatball lasagna, scroll down for link, and also for other hot dishes.

Rustic Lasagna

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.

Per serving:

Calories 268

Carbohydrates 32 grams

Protein 16 grams

Fat 8 grams

Cholesterol 27 mg

Meatball Lasagna

Try Weeknight Baked Noodles

For some more great tasty recipes click here!

Fish Soup contains oodles of Omega-3 oils, excellent for diabetics and also for joints Click for information.