Spinach mushroom lasagna (Diabetic)


9 uncooked lasagna noodles
1 container (16 ounces) fat-free cottage cheese
1/4 cup liquid egg substitute
2 cups (8 ounces) finely shredded part-skim mozzarella cheese, divided
3/4 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
Cooking spray
1 tablespoon water
8 ounces baby bella mushrooms, sliced (or large portabellas, chopped)
1 small onion, finely diced
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 jar (26 ounces) marinara sauce


Preheat oven to 350°F. Cook noodles according to package directions, omitting any salt. Leave in cooking water and set aside. In a large bowl stir together cottage cheese, egg substitute, 1 1/2 cups mozzarella cheese, Italian seasoning, garlic powder, and black pepper; set aside. Coat a nonstick skillet with cooking spray, add 1 tablespoon water, and sauté mushrooms and onion over medium heat 5–6 minutes, or until onion
is tender. Drain off any remaining liquid. Stir in spinach and set aside.
Coat an 11″ x 7″ baking dish with cooking spray. Drain noodles well. Layer 3 noodles, half of cheese mixture, half of spinach mixture, and 1/3 of pasta sauce. Repeat layers.
Top with remaining 3 noodles and remaining pasta sauce. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella and bake for 5 minutes more, or until cheese melts. Let stand 10 minutes before cutting.
Yield: 8 servings

Helpful Hints:

Preparation time: 40 minutes
Baking time: 35 minutes
Standing time: 10 minutes
Serving size: 1/8 of lasagna
Nutrition Facts
Per Serving:
Calories: 231
Carbohydrate: 24 g
Protein: 18 g
Fat: 7 g
Saturated fat: 3 g
Sodium: 780 mg
Fiber: 3 g
Exchanges per serving: 1 starch, 1 1/2 vegetable, 1 1/2 medium-fat meat
Carbohydrate choices: 2

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