Ingredients Jump to Instructions ↓

  1. 6 oz Whole wheat Lasagna noodles;

  2. ->OR<-

  3. 6 oz Enriched lasagna noodles;

  4. 1/2 c Tomato sauce;

  5. 1 c Onion, pepper, and mushrooms;

  6. -mixture of 3 vegetables

  7. 1/2 c Cottage cheese; low-fat

  8. 2 Eggs;

  9. 1 tb Parmesan cheese;

  10. 3 oz Mozzarella Cheese; grated

  11. 2 tb Parmesan cheese;

Instructions Jump to Ingredients ↑

  1. 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.

  2. Sprinkle with parmesan cheese. Bake for 25 minutes.

  3. Food Exchange per serving: 4 MEATS EXCHANGES 2 STARCH/BREAD EXCHANGES 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;

  4. Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O’Brion and her Meal-Master —–


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