95 min DURATION
65 min COOK TIME
30 min PREP TIME
18 servings SERVINGS
Ingredients
Sauce:
- 1-1/2 tablespoons olive oil, divided use
- 4 cups sliced mushrooms, stems removed
- 1 medium red onion, thinly sliced
- 2 small carrots, diced
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups low-sodium store-bought marinara sauce
Filling:
- 1 cup small curd cottage cheese (1 percent milk fat)
- 1 cup nonfat ricotta cheese
- 1 teaspoon fresh grated lemon zest
- 4 cups fresh flat-leaf spinach leaves, coarse stems removed, washed and very well dried
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions
Nutrition:
- Calories: 70
- Calories from Fat: 20
- Total fat: 2.5 g
- Saturated Fat: 1.1 g
- Trans fat: 0.0 g
- Cholesterol: 10 mg
- Sodium: 160 mg
- Potassium: 230 mg
- Total carbohydrate: 5 g
- Dietary Fiber: 1 g
- Sugars: 3 g
- Protein: 6 g
- Phosphorus: 110 mg
- Exchanges/Choices: 1 Non-starchy Vegetable; 1 Protein, lean
More from The Perfect Diabetes Comfort Food Collection:
- Chickpea Patties with Mango Chutney Recipe
- Master Chicken Stir Fry Recipe
- Veal and Lamb Meatloaf RecipeExcerpted with permission from The Perfect Diabetes Comfort Food Collection, by Robyn Webb. Published by the American Diabetes Association, © 2016. PRINT RECIPE