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Prep Time:45 minsAdditional Time:55 minsTotal Time:1 hr 40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:55 minsTotal Time:1 hr 40 minsServings:8Yield:8 servings
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncooking oil1largeonion, chopped (1 cup)1carrot, chopped (1/2 cup)1clovegarlic, minced1(15 ounce) canred beans, drained and rinsed1(14.5 ounce) candiced tomatoes, undrained¼cupsnipped fresh parsley (Optional)1tablespoonsnipped fresh basil or 1 1/2 teaspoons dried basil, crushed2teaspoonssnipped fresh oregano or 1 teaspoon dried oregano, crushed6dried whole wheat or regular lasagna noodles2cupssliced fresh mushrooms12ouncescarton low-fat cottage cheese, drained1cupshredded part-skim mozzarella cheese (4 ounces)¼cuprefrigerated or frozen egg product, thawed or 1 egg, lightly beaten¼cupgrated Parmesan cheese3cupscoarsely chopped fresh spinach2tablespoonscoarsely snipped fresh parsley, basil and/or oregano (Optional)
Cook Mode(Keep screen awake)
Ingredients
1tablespooncooking oil
1largeonion, chopped (1 cup)
1carrot, chopped (1/2 cup)
1clovegarlic, minced
1(15 ounce) canred beans, drained and rinsed
1(14.5 ounce) candiced tomatoes, undrained
¼cupsnipped fresh parsley (Optional)
1tablespoonsnipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2teaspoonssnipped fresh oregano or 1 teaspoon dried oregano, crushed
6dried whole wheat or regular lasagna noodles
2cupssliced fresh mushrooms
12ouncescarton low-fat cottage cheese, drained
1cupshredded part-skim mozzarella cheese (4 ounces)
¼cuprefrigerated or frozen egg product, thawed or 1 egg, lightly beaten
¼cupgrated Parmesan cheese
3cupscoarsely chopped fresh spinach
2tablespoonscoarsely snipped fresh parsley, basil and/or oregano (Optional)
DirectionsIn a large skillet, in heat oil over medium heat. Add onion, carrot and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil and/or oregano.Originally appeared: Diabetic Living Magazine
Directions
In a large skillet, in heat oil over medium heat. Add onion, carrot and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil and/or oregano.
In a large skillet, in heat oil over medium heat. Add onion, carrot and garlic. Cook for 5 minutes or until just tender, stirring occasionally. Add beans, undrained tomatoes, the 1/4 cup parsley, the 1 tablespoon basil, and the 2 teaspoons oregano. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
Meanwhile, cook lasagna noodles according to package directions; drain and rinse with cold water. Drain again.
Preheat oven to 375 degrees F. With a potato masher, mash beans slightly in skillet. Add mushrooms to skillet; simmer, uncovered, for 15 minutes more, stirring occasionally. Meanwhile, in a medium bowl, combine cottage cheese, 1/2 cup of the mozzarella cheese, the egg and Parmesan cheese; set aside.
Spread 1/2 cup of the bean mixture in a 2-quart rectangular baking dish. Arrange two noodles in a single layer on top of the bean mixture. Spread with one-third of the cheese mixture. Top evenly with one-third of the remaining bean mixture. Top with half of the spinach. Repeat layers twice, starting with noodles and ending with bean mixture.
Bake, covered, for 40 minutes or until heated through. Top with remaining mozzarella cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving. If desired, top with the 2 tablespoons fresh parsley, basil and/or oregano.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)243Calories6gFat29gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
