You won't miss the meat in this low-calorie lasagna. Vegetables and cheese provide the flavor and whole-wheat noodles add heart-healthy fiber.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
1 hr 10 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles according to package directions; drain and rinse with cold water. Drain well.

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  • Meanwhile, in large nonstick skillet cook and stir squash, mushrooms*, and onion in hot oil over medium-high heat about 5 minutes or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, parsley, Parmesan cheese, and pepper.

  • To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta cheese mixture over the noodles. Top with half of the vegetable mixture, half of the sauce, and half of the mozzarella cheese. Layer with remaining noodles, ricotta cheese mixture, vegetable mixture, and sauce.

  • Bake, uncovered, in a 375 degrees F oven for 30 minutes. Sprinkle with tomato and the remaining mozzarella cheese. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving.

Tips

Tip: Baby portabella mushrooms taste great in this recipe.

Nutrition Facts

256 calories; protein 15.9g 32% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 6g 24% DV; sugars 4.8g; fat 8.5g 13% DV; saturated fat 3.7g 18% DV; cholesterol 23.7mg 8% DV; vitamin a iu 417IU 8% DV; vitamin c 15.5mg 26% DV; folate 24.6mcg 6% DV; calcium 303.5mg 30% DV; iron 1.6mg 9% DV; magnesium 19.2mg 7% DV; potassium 387.6mg 11% DV; sodium 464.5mg 19% DV.