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Lasagna

Lasagna

2.5
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Rated: 3
  • Makes: 8 servings
  • Prep 30 mins
  • Bake 25 mins to 30 mins
  • Stand 10 mins
  • Carb Grams Per Serving: 26

Ingredients

  • 6 ounces 90% or higher lean ground beef or uncooked bulk turkey sausage
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrot
  • 3 cloves garlic, minced
  • 2 8 - ounce can no-salt-added tomato sauce
  • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 3/4 teaspoon fennel seeds, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 dried lasagna noodles (5 to 6 ounces)
  • 1 1/2 cups light ricotta cheese
  • 1 egg white, lightly beaten
  • Nonstick cooking spray
  • 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
  • 2 tablespoons grated Parmesan or Romano cheese

Directions

  1. Preheat oven to 375 degrees F. For sauce: In a medium saucepan, cook meat, onion, carrot, and garlic until meat is brown and vegetables are tender.
  2. Stir in the tomato sauce, dried basil (if using), dried oregano (if using), fennel seeds, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano, if using.
  3. Meanwhile, cook lasagna noodles according to package directions, except omit the cooking oil and salt. Drain well. For ricotta mixture: In a small bowl, stir together ricotta cheese and egg white.
  4. Lightly coat a 2-quart square baking dish or 1-1/2-quart au gratin dish with nonstick cooking spray. Place two of the cooked lasagna noodles in the prepared baking dish, trimming noodles to fit if necessary. Spread with one-third of the ricotta mixture. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice.
  5. Bake, covered, for 20 minutes. Uncover and sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more or until heated through. Let stand for 10 minutes before serving. Makes 8 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 227 cal., 6 g total fat (3 g sat. fat), 32 mg chol., 258 mg sodium, 26 g carb. (2 g fiber), 14 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Starch (d.e): 1.5; Lean Meat (d.e): 1.5;

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