| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Vegetarian |
Diabetic, Pasta, Cheese/eggs, Vegetarian |
3 |
Nice folks |
INGREDIENTS
| 6 |
oz |
Whole wheat Lasagna noodles; >OR<- |
| 6 |
oz |
Enriched lasagna noodles; |
| 1/2 |
c |
Tomato sauce; |
| 1 |
c |
Onion, pepper, & mushrooms; mixture of 3 vegetables |
| 1 1/2 |
c |
Cottage cheese; low-fat |
| 2 |
|
Eggs; |
| 1 |
tb |
Parmesan cheese; |
| 3 |
oz |
Mozzarella Cheese; grated |
| 2 |
tb |
Parmesan cheese; |
INSTRUCTIONS
Cook lasagna noodles in boiling water until tender. Drain and set
aside. Combine tomato sauce and chopped onions, peppers and
mushrooms. Mix in separate bowl cottage cheese, eggs and parmesan
cheese. Preheat oven to 350 degrees. In a 8" x 8" casserole layer
half the noodles, the cottage cheese mixture and grated mozzarella
cheese. Top with tomato sauce mix and the rest of the noodles.
Sprinkle with parmesan cheese. Bake for 25 minutes.
Food Exchange per serving: 4 MEATS EXCHANGES + 2 STARCH/BREAD
EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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