In The Perfect Diabetes Comfort Food Collection: 9 Essential Recipes You Need To Create 90 Amazing Complete Meals, Robyn Webb shows readers how to transform go-to dishes into diabetes-friendly meals. Webb provides nearly 100 nutritionally balanced recipes, which includes Baked Ziti, Shrimp Stir Fry, Classic Beef Stew, and more! The book also includes a meal-planning section and step-by-step plans to master every dish included in each chapter. The following excerpt is from Chapter 3, "Lasagna."
This lasagna was created for those of us who just want to dig in and eat. Make sure your spinach leaves are dried very well. A salad spinner can help here tremendously. I suggest purchasing flat-leaf spinach versus the thicker curly-edged spinach as the flat-leaf variety will release less moisture. If you want to use frozen spinach instead of fresh, feel free to do so, but be sure to really squeeze out all the moisture.
- 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
- 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
- Coat a 9 x 12-inch baking pan with cooking spray. Preheat the oven to 375 degrees Fahrenheit.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the mushrooms and leave undisturbed for 1 minute. Begin to stir and sauté the mushrooms for 5 minutes until browned and the mushrooms just begin to release moisture. Remove the mushrooms with a slotted spoon from the skillet to a plate and set aside. Lower the heat to medium. Add the onions and sauté for 5 — 6 minutes until soft. Add the carrots and sauté for 4 minutes until the carrots are soft. Add the thyme, oregano, salt, pepper, and crushed red pepper. Add back the mushrooms. Add the marinara sauce and simmer on medium low heat for 20 minutes.
- Add the cottage cheese to a blender and process until thick but smooth. Add the cottage cheese, ricotta cheese, and lemon zest to a bowl.
- Ladle about 1/2 cup of sauce into the prepared baking pan. Add a layer of spinach leaves. Using a spatula, spoon half the filling mixture into the pan. Sprinkle with half the mozzarella cheese. Add half of the remaining sauce. Repeat the layers one more time. Sprinkle the Parmesan cheese on top. Drizzle the remaining 1/2 tablespoon of olive oil over the top.
- Bake uncovered for about 30 minutes. Remove from the oven and let stand 10 — 15 minutes for the lasagna to settle. Cut into squares.
Note: this lasagna is more like a scooped lasagna, so the squares won't exactly be precise.
- 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 Recipe
Excerpted with permission from The Perfect Diabetes Comfort Food Collection, by Robyn Webb. Published by the American Diabetes Association, © 2016.