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Prep Time:40 minsCook Time:45 minsAdditional Time:15 minsTotal Time:1 hr 40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:40 minsCook Time:45 minsAdditional Time:15 minsTotal Time:1 hr 40 minsServings:8Yield:8 servings
Prep Time:40 mins
Prep Time:
40 mins
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:15 mins
Additional Time:
15 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)Ingredients8ouncescarrots, halved lengthwise and cut into 2-inch pieces (2 cups)1 ½cupsonion, cut in 1/2-inch thick slices3tablespoonsolive oil4clovesgarlic, minced¼teaspooncrushed red pepper¼teaspoonsalt4cupschopped fresh broccoli9whole grain lasagna noodles1 ½cupspart-skim ricotta cheese¼cupshredded part-skim mozzarella cheese (1 ounce)½teaspoonItalian seasoning, crushed½teaspoonfreshly ground black pepper1Nonstick cooking spray1(24 ounce) jartomato-basil pasta sauce, such as Classico®¾cupshredded part-skim mozzarella cheese (3 ounces)¾cupParmesan cheese, shredded (1 ounce)¼cupsmall fresh basil leaves or torn fresh basil leaves (see Tip)
Cook Mode(Keep screen awake)
Ingredients
8ouncescarrots, halved lengthwise and cut into 2-inch pieces (2 cups)
1 ½cupsonion, cut in 1/2-inch thick slices
3tablespoonsolive oil
4clovesgarlic, minced
¼teaspooncrushed red pepper
¼teaspoonsalt
4cupschopped fresh broccoli
9whole grain lasagna noodles
1 ½cupspart-skim ricotta cheese
¼cupshredded part-skim mozzarella cheese (1 ounce)
½teaspoonItalian seasoning, crushed
½teaspoonfreshly ground black pepper
1Nonstick cooking spray
1(24 ounce) jartomato-basil pasta sauce, such as Classico®
¾cupshredded part-skim mozzarella cheese (3 ounces)
¾cupParmesan cheese, shredded (1 ounce)
¼cupsmall fresh basil leaves or torn fresh basil leaves (see Tip)
DirectionsPreheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepperReduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.Spread 1/2 cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and 1/2 cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, 1/2 cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with 3/4 cup mozzarella cheese and Parmesan cheese.Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.TipsTip: Substitute fresh flat-leaf parsley or oregano for the basil.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepperReduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.Spread 1/2 cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and 1/2 cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, 1/2 cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with 3/4 cup mozzarella cheese and Parmesan cheese.Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.TipsTip: Substitute fresh flat-leaf parsley or oregano for the basil.
Preheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.
Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.
In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepper
Reduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.
Spread 1/2 cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and 1/2 cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, 1/2 cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with 3/4 cup mozzarella cheese and Parmesan cheese.
Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.
Tips
Tip: Substitute fresh flat-leaf parsley or oregano for the basil.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)337Calories14gFat37gCarbs18gProtein
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.
