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MMMMM...love the sound of this one...will try it... might be able to
Posted by Schmitty on October 22, 2009, 2:52 am, in reply to "Diabetic Spinach Lasagna"
get my children to eat it too... |
: Diabetic Spinach Lasagna
: 1/4 cup skim milk
: 1 container (15 ounces) light ricotta cheese
: 1 jar (about 32 ounces) meatless spaghetti
: 7 lasagna noodles, cooked and drained
: 1 bunch (1 pound) fresh spinach, washed,
: dried, and torn into pieces
: 1/2 cup grated Parmesan cheese
: 1/2 cup sliced almonds
: 2 cups shredded reduced-fat mozzarella
: Preheat oven to 350°F. Mix the milk and
: ricotta cheese in a small bowl; set aside.
: Lasagna is made by building alternating
: layers of noodles, cheese, sauce, and other
: ingredients. First, cover the bottom of a
: 9"x13" baking pan with about half
: of the sauce. Follow with layers of half the
: noodles, half the spinach pieces, half the
: ricotta mixture, half the Parmesan cheese,
: half the almonds, and half the mozzarella
: cheese. Again starting with the sauce,
: repeat the layers, reserving a little sauce
: and some almonds to sprinkle on top. Bake
: for 30 minutes; let sit 10 minutes before
: cutting into 8 squares. Serve warm.
: Preparation time: 15 minutes
: Baking time: 30 minutes
: Yield: 8 servings
: Serving size: 1/8 pan
: Per Serving:
: Calories: 384
: Carbohydrate: 37 g
: Protein: 21 g
: Fat: 18 g
: Saturated fat: 7 g
: Sodium: 860 mg
: Fiber: 6 g
: Exchanges per serving: 2 starch, 2 meat
: Carbohydrate choices: 2
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