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Broccoli Lasagna

1 tablespoon vegetable oil plus additional for oiling 
1 cup chopped onion 
3 cloves garlic, minced 
1 can (14-1/2 ounces) no salt added tomatoes, un-drained and chopped 
1 can (8 ounces) no salt added tomato sauce 
1 can (6 ounces) no salt added tomato paste 
1 cup thinly sliced fresh mushrooms 
1/4 cup chopped fresh parsley 
1 tablespoon red wine vinegar 
1 teaspoon dried oregano leaves 
1 teaspoon dried basil leaves 
1 bay leaf 
1/2 teaspoon salt 
1/4 teaspoon crushed red pepper 
1-1/2 cups low-fat cottage cheese 
1 cup (4 ounces) shredded low moisture part-skim mozzarella cheese, divided 
6 lasagna noodles, cooked (without salt or fat) and well drained 
3 cups chopped broccoli, cooked and well drained 
1 tablespoon grated Parmesan cheese 

Heat oven to 350F
Oil 812-inch baking dish lightly
Heat 1 tablespoon oil in large saucepan on medium heat
Add onion and garlic. Cook and stir until tender
Stir in tomatoes, tomato sauce, tomato paste, mushrooms, parsley, vinegar, oregano, basil, bay leaf, salt and crushed red pepper
Bring to a boil. Reduce heat to low. Cover. Simmer 30 minutes, stirring occasionally
Remove bay leaf
Combine cottage cheese and 1/2 cup mozzarella cheese in small bowl. Stir well
Place 2 lasagna noodles in bottom of baking dish
Layer with one cup broccoli, one-third of the tomato sauce and one-third of the cottage cheese mixture
Repeat layers. Cover with foil
Bake at 350F for 25 minutes
Uncover. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese
Bake, uncovered, 10 minutes or until cheese melts
Do not over bake. Let stand 10 minutes before serving

Food exchange 1 Starch 2 Vegetable 1 Meat 1/2 Fat
(1 lasagna wedge (1/8 of total recipe)) Calories 201 Calories from Fat 24 % Total Fat 5 g Saturated Fat 2 g 
Cholesterol 12 mg Carbohydrate 25 g Fiber 4 g Protein 14 g Sodium 439 mg

Courtesy Diabetic Cooking

Serves 8