Garden Vegetable Lasagna for Diabetes and Low Calorie Diet Plan

By | November 21, 2008

Veg Lasagna Recipes with Garden Vegetable Lasagna

Lasagna Ingredients:

4 lasagna noodles, pasta
8 ounce cottage cheese
7 ounce ricotta cheese
1 egg, whole
3 cup broccoli florets, medium size
½ medium zucchini
½ medium red bell peppers
½ medium summer squash, yellow
1 cloves garlic, minced
¼ cup basil, fresh
1/8 teaspoon hot sauce
1 tablespoon thyme, dried
Salt to taste
1/8 teaspoon black pepper, freshly ground
1 cup mozzarella cheese, shredded

Method:

  1. Take large amounts of water in a saucepan and add some salt in the water, boil it. Once the water starts to boil add the pasta and cook for 10 to 12 minutes, stirring occasionally. When the pasta is tender, but still firm switch off the flame and drain the boiling water immediately. You can use a large sieve to drain the noodles. Wash the noodles immediately with cold tap water to halt further cooking. Washing the noodles immediately with cold water will also help to get rid of excess starch, (if any) that can make the pasta sticky. Drain all the water well from the pasta and leave aside.
  2. Grease a medium size rectangular baking dish and set aside.
  3. To steam the vegetables place a steamer basket in a Dutch oven. Add water in the bottom of the steamer basket and bring it to a boil. As the water boils add all the vegetables including broccoli, zucchini, yellow summer squash and red bell pepper. Cover the steamer and steam on low to medium heat for about 7 to 8 minutes or till all the vegetables are tender and crisp.
  4. Break egg in a medium bowl and beat it with a wire whisk or a rotary beater. As the egg gets a foamy yet liquid texture stir in ricotta cheese, cottage cheese, fresh basil, dried thyme, hot pepper sauce, garlic, black pepper and salt.
  5. Place half the cooked noodles in the prepared baking dish. On the noodles spread the cottage cheese and risotto cheese mixture and on top of that spread the vegetables. Garnish with mozzarella cheese and repeat the layers once again. Cover the baking dish and the layers with foil and chill for 4 to 24 hours before you proceed with baking.
  6. Preheat the oven to 375 degree Fahrenheit one hour prior serving. Remove the baking dish from the refrigerator (do not remove the foil). Place the baking dish in the preheated oven and bake for 55 to 60 minutes. As the lasagna is cooked through, remove from oven, uncover and serve hot.

Health tip:

  • Make sure that the cottage cheese, mozzarella cheese and ricotta cheese used in this recipe are all fat free or reduced fat.
  • Use whole grain or whole wheat pasta instead of refined flour pasta.