Post by marlaoh on Nov 16, 2004 8:38:08 GMT -6
Diabetic Lasagna
lean 90 percent ground beef --- 1 lb
chopped onion 3/4 cup ---
garlic cloves, minced 1 ea ---
canned tomatoes, drained and coarsely chopped --- 16 oz
tomato paste --- 12 oz
basil 2 tsp ---
oregano 1 tsp ---
salt 1 1/2 tsp ---
uncooked lasagna noodles --- 8 oz
low-fat ricotta cheese 3 cups ---
chopped fresh parsley 1/4 cup ---
eggs , or 1/2 cup egg substitute 2 ea ---
mozzarella cheese, part skim 2 cups ---
Parmesan cheese 1/3 cup ---
Nutrition Information
Amount per serving
Calories 303
Calories From Fat 96
Total Fat 11 g
Saturated Fat 5 g
Cholestrol 100 mg
Sodium 620 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Sugars 5 g
Protein 28 g
Preparation Instructions
In a large skillet, brown the beef with the onion and garlic; drain well. Return the mixture to the skillet and add the tomatoes with liquid, the tomato paste, basil, oregano, and salt. Simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degress F.
Cook the lasagna noodles according to package directions.
In a small bowl, mix the ricotta cheese, parsley and eggs.
Spray a 9x13-inch baking pan with nonstick olive oil-flavored pan spray. Layer in half the noodles and half the cheese mixture, then the meat sauce, and then the mozzarella. Repeat layers with the remaining ingredients. Sprinkle the top with Parmesan cheese.
Bake for 35 to 45 minutes. Let stand 10 minutes before cutting into 12 rectangles (each about 3x3 inches).
lean 90 percent ground beef --- 1 lb
chopped onion 3/4 cup ---
garlic cloves, minced 1 ea ---
canned tomatoes, drained and coarsely chopped --- 16 oz
tomato paste --- 12 oz
basil 2 tsp ---
oregano 1 tsp ---
salt 1 1/2 tsp ---
uncooked lasagna noodles --- 8 oz
low-fat ricotta cheese 3 cups ---
chopped fresh parsley 1/4 cup ---
eggs , or 1/2 cup egg substitute 2 ea ---
mozzarella cheese, part skim 2 cups ---
Parmesan cheese 1/3 cup ---
Nutrition Information
Amount per serving
Calories 303
Calories From Fat 96
Total Fat 11 g
Saturated Fat 5 g
Cholestrol 100 mg
Sodium 620 mg
Total Carbohydrate 26 g
Dietary Fiber 3 g
Sugars 5 g
Protein 28 g
Preparation Instructions
In a large skillet, brown the beef with the onion and garlic; drain well. Return the mixture to the skillet and add the tomatoes with liquid, the tomato paste, basil, oregano, and salt. Simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degress F.
Cook the lasagna noodles according to package directions.
In a small bowl, mix the ricotta cheese, parsley and eggs.
Spray a 9x13-inch baking pan with nonstick olive oil-flavored pan spray. Layer in half the noodles and half the cheese mixture, then the meat sauce, and then the mozzarella. Repeat layers with the remaining ingredients. Sprinkle the top with Parmesan cheese.
Bake for 35 to 45 minutes. Let stand 10 minutes before cutting into 12 rectangles (each about 3x3 inches).