Diabetic Lasagna Recipes

Steps:

• On small baking sheet spread noodle with sauce, top with remaining ingredients.
• Bake at 350 degrees for 30 minutes.

Steps:

• There are a lot of ingredients, but this is a very simple recipe almost anyone can prepare. Many people cannot use the type of lasagna noodles which one does not have to first boil, to use. The trick is to thoroughly cover the pasta sheets with sauce; without proper coverage, these sheets will not rehydrate correctly and you will be left with a mess! Begin with a 9" x 13" baking pan.
• Spray interior of pan lightly with olive oil flavored cooking spray and set aside.
• Preheat oven to 375F degrees.
• Lightly brown sausage/ground beef, stir pasta sauce and heat. Add in cubed fat free cream cheese and slow heat, stirring until melted. Set it aside; this is now your meat sauce.
• Beat the 3 eggs until well blended, add in the Parmesan cheese and blend. Add in 1 tablespoon italian seasoning and stir until evenly distributed. Set aside; this is your topping.
• In the 9x13 baking pan, begin with a 1/4 inch thick layer of your meat sauce. Working across the pan [as opposed to running it the long way], lay a single layer of lasagna noodles until the entire surface of the meat sauce layer is covered. Each layer should take 3 noodle sheets.
• Cover lasagna noodles with another 1/4 inch layer of meat sauce.
• Sprinkle cheddar cheese over meat sauce.
• Sprinkle 1/3 of the shredded spinach over the cheddar and top with 1/2 of your supply of sliced mushrooms, then the green onions, and half of your 2 ounces of minced black olives.
• Add another 1/4 inch layer of meat sauce, then another single layer of lasagna noodles, meat sauce, ricotta cheese this time, 1/3 of your spinach, the last of the mushrooms, and the last half of your minced black olives, reserving one tablespoon of the olives.
• Layer meat sauce, final layer of lasagna noodles, last of the meat sauce, your mozzarella cheese, and the last of your spinach.
• Take your topping mix [Parmesan, egg, and Italian seasoning] and gently spread over the top of the spinach layer with a spatula until evenly distributed. DO NOT STIR! Sprinkle with the last tablespoon of minced black olives.
• Cover pan with foil and slide into preheated oven. Bake for 50-60 minutes. Lasagna will be bubbly throughout.
• Remove foil and bake for an additional 5-7 minutes to lightly brown Parmesan topping, until cheese is melted.
• Serve with Recipe #174740, sliced, lightly buttered, and gently toasted.

Steps:

• Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
• Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
• Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.