Preparation time: 15 minutes
Baking time: 30 minutes
Cooling time: 20 minutes
- ¼ cup skim milk
- 1 container (15 ounces) light ricotta cheese
- 1 jar (about 32 ounces) meatless spaghetti sauce
- 7 lasagna noodles, cooked and drained
- 1 bunch (1 pound) fresh spinach, washed, dried, and torn into pieces
- ½ cup grated Parmesan cheese
- ½ cup sliced almonds
- 2 cups shredded reduced-fat mozzarella cheese
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.
Yield: 8 servings
Serving Size: 1/8 pan
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
This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.
Reprinted with permission from Diabetes Self-Management. © 2009 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.