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Fresh Vegetable Lasagna

8 ounces uncooked lasagna noodles 
1 package (10 ounces) frozen chopped spinach, thawed and patted dry 
1 cup shredded carrots 
1/2 cup sliced green onions 
1/2 cup sliced red bell pepper 
1/4 cup chopped fresh parsley 
1/2 teaspoon black pepper 
1-1/2 cups low-fat (1%) cottage cheese 
1 cup buttermilk 
1/2 cup plain fat-free yogurt 
2 egg whites 
1 cup sliced mushrooms 
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped 
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions, omitting salt
Drain. Rinse under cold water; drain well. Set aside

Preheat oven to 375F
Combine spinach, carrots, green onions, bell pepper, parsley and black pepper in large bowl
Set aside

Combine cottage cheese, buttermilk, yogurt and egg whites in food processor or blender
Cover; process until smooth

Spray 139-inch baking pan with nonstick cooking spray
Arrange a third of lasagna noodles in bottom of pan
Spread with half of cottage cheese mixture, half of vegetable mixture, half of mushrooms, half of artichokes and 3/4 cup mozzarella
Repeat layers, ending with noodles
Sprinkle with remaining 1/2 cup mozzarella and Parmesan
Cover and bake 30 minutes
Remove cover; continue baking 20 minutes or until bubbly and heated through
Let stand 10 minutes before cutting into 8 wedges to serve

Food exchange 1 starch 3 vegetable 2 meat 1/2 fat
(1 piece lasagna) Calories 287 Calories from Fat 22 % Total Fat 7 g Saturated Fat 4 g 
Cholesterol 22 mg Carbohydrate 33 g Fiber 3 g Protein 23 g Sodium 568 mg

Courtesy Diabetic Cooking

Serves 8