Low-fat cheeses and egg product make this meatless lasagna recipe perfect for a healthy family meal. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

243 calories; 6.3 g total fat; 2.5 g saturated fat; 13 mg cholesterol; 631 mg sodium. 346 mg potassium; 29.4 g carbohydrates; 6.1 g fiber; 6 g sugar; 17.6 g protein; 2809 IU vitamin a iu; 16 mg vitamin c; 42 mcg folate; 225 mg calcium; 2 mg iron; 23 mg magnesium;