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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Lasagna

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

A delicious lasagna, loaded with vegetables!

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 5.9 Fat, 1.9 Vegetables, 0.5 Meat, 0.2 Other Carbs, 1.2 Starch, 0.9 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

In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese. Oil a 3-quart rectangular baking dish.
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.
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.