This layered macaroni main dish is reminiscent of lasagna. Cooked macaroni is mixed with egg and shredded carrots and cooked like pancakes in a skillet. The pancakes are then stacked with alternating layers of a mushroom-spinach mixture, cheese, and seasoned tomatoes and baked to perfection. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni according to package directions. Drain; set aside.

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  • Cook garlic in a large skillet in 1 teaspoon of the oil for 30 seconds. Add tomatoes, a pinch each of the salt and the pepper, and 1/4 teaspoon of the Italian seasoning. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes until most of the liquid is evaporated. Transfer to a bowl; set aside.

  • Cook mushrooms in the same skillet in another 1 teaspoon of the oil about 5 minutes or until liquid is evaporated. Stir in thawed spinach, another pinch each of the salt and pepper, and the remaining 1/4 teaspoon Italian seasoning. Cook and stir until most of the liquid from the spinach is evaporated. Set aside.

  • Preheat oven to 375 degrees F. Whisk 2 of the eggs in a medium bowl until combined. Stir in one-third of the shredded carrot and one-third of the cooked macaroni. Season with another pinch each of the salt and pepper. Heat another 1 teaspoon of the oil in a nonstick skillet over medium-low heat. Add carrot-macaroni mixture; cook until set and lightly browned on one side. Remove from heat. Place a plate over the skillet; holding plate and skillet firmly, invert pancake onto the plate. Slide pancake back into the skillet. Cook until lightly browned. Slide pancake onto a greased cookie sheet and keep warm. Repeat two more times to make three pancakes total.

  • Place one of the pancakes in a greased 9-inch pie plate. Spread mushroom-spinach mixture to within 1/2 inch of the edge of the pancake. Sprinkle with 1/4 cup of the shredded cheese. Top with a second pancake; spread tomato mixture over pancake to within 1/2 inch of the edge of the pancake. Sprinkle with 1/4 cup of the shredded cheese. Top with the final pancake; sprinkle with the remaining 1/2 cup shredded cheese.

  • Bake 5 to 8 minutes or until hot in center and cheese is melted. Let stand 10 minutes before serving. If desired, garnish with chopped oregano. To serve, cut into six wedges.

Nutrition Facts

259 calories; 12.1 g total fat; 3.5 g saturated fat; 193 mg cholesterol; 536 mg sodium. 572 mg potassium; 21.8 g carbohydrates; 4.8 g fiber; 5 g sugar; 17.5 g protein; 11019 IU vitamin a iu; 9 mg vitamin c; 117 mcg folate; 259 mg calcium; 3 mg iron; 70 mg magnesium;