Diabetic-Friendly Vegetarian Lasagna Recipe

Italian cuisine · 460 calories

Diabetic-Friendly Vegetarian Lasagna recipe

About this recipe

A wholesome and hearty vegetarian lasagna made with a rich tomato sauce, fresh herbs, and a blend of cheeses, perfect for a satisfying diabetic-friendly dinner.

Ingredients

  • - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
  • 50G Picard Chopped Flat Parsley
  • - Cooks & Co Sliced Mushrooms
  • 400G Dunns River Red Kidney Beans
  • - Longley Farm Cottage Cheese
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 170 g Co-Op Italian Parmesan Wedge 170G
  • - Schwartz Oregano
  • 15G Terre Exotique Chopped Basil, 15G
  • - Mill & Mortar Finishing Salt Flakes Gift Set
  • 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

  1. 1. Cook 8 oz of lasagna noodles according to package instructions. Rinse the cooked noodles in cold water and set aside.
  2. 2. Heat a non-stick skillet over medium heat and add 2 tablespoons of olive oil. Add 2 diced onions and 4 minced garlic cloves, sautéing until softened, about 5 minutes.
  3. 3. Stir in 2 cups of tomato sauce, 2 tsp of oregano, 1 tsp of basil, 1/2 cup of chopped parsley, and a pinch of salt. Simmer the sauce for 30 minutes, stirring occasionally, until thickened.
  4. 4. Add 1/2 cup of sliced mushrooms and 3/4 cup of cooked red beans to the sauce. Stir well and cook for an additional 5 minutes.
  5. 5. Preheat your oven to 375°F (190°C).
  6. 6. To assemble the lasagna, spread a thin layer of the tomato mixture on the bottom of a 9 x 13 x 2-inch baking dish. Place a layer of lasagna noodles over the sauce.
  7. 7. Spread 1/2 of the remaining tomato mixture over the noodles, followed by 1 cup of cottage cheese and 1/4 lb of shredded light mozzarella cheese.
  8. 8. Repeat the layers, finishing with a layer of noodles topped with the remaining tomato mixture. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
  9. 9. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  10. 10. Let the lasagna rest for 10 minutes before slicing and serving.