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Vegetable Lasagna
Source: The South Dakota Diabetes Control Program Cookbook, Healthy Diabetes Recipes and More . . .

A delicious lasagna, loaded with vegetables!

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 261.7
Total Carbs 38.4 g
Dietary Fiber 3.9 g
Sugars 11.9 g
Total Fat 5.9 g
Saturated Fat 2.4 g
Unsaturated Fat 0.6 g
Potassium 591.9 mg
Protein 16.4 g
Sodium 461.1 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1/2 Meat , 1/2 Other Carbs , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
  2. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese. Oil a 3-quart rectangular baking dish.
  3. In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice.
  4. Sprinkle the reserved Monterey Jack cheese on top. Bake uncovered in a 375 degree oven for 30 minutes or until heated through. Let stand 10 minutes before serving.

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