wesfrye53
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I was feeling a little creative today and followed through on an idea I had; to make Lasagna without tomato sauce and to try and make it a bit "friendlier" for those of us that have Type II Diabetes. Wasn't all that successful in making a drastic reduction to carbs and fat but did make a bit of one.
Here's how it turned out:
And here's the recipe I came up with:
Servings: 12
Preparation Time: 30 minutes
Start to finish: 1 hour 30 minutes
Notes: - Preheat oven to 350 degrees.
- The ingredients make up more than the 13 x 9-inch pan can hold
so I also use a glass loaf pan and follow the same procedure. This can
be covered and frozen for later use.
Categories: Diabetic, Italian, Main Dishes, Poultry
1 Pound Turkey breast, Ground
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
2 Teaspoons Olive oil
1 Jar Alfredo sauce
24 Ounces Fat-free Cottage cheese
2 Boxes Creamed spinach, Thawed
2 Teaspoons Parsley, Chopped
2 Large Egg
1 Box Whole-wheat Lasagna noodle
1 Pound Mozarella cheese, Shredded
1 Cup Parmesan cheese
1/4 Cup White wine
1. Preheat oven to 350 degrees.
2. In skillet saute onion and garlic in olive oil. When onion is soft, add ground turkey. Brown and drain. Add Alfredo sauce and mix thouroughly.
3. Cook Lasagna noodles as per directions on package.
4. In a seperate bowl, mix eggs, parsley, Cottage cheese, and thawed creamed spinach.
5. In 13 x 9-inch glass baking dish and a glass loaf pan, spread about 1/4 cup of meat mixture then alternate layers of lasagna, meat sauce, Cottage cheese mixture, and Mozarella until dish is full. Top with meat sauce and sprinkle with Parmesan cheese.
6. Bake at 350 degrees for 30-40 minutes until bubbly.
Here's how it turned out:
And here's the recipe I came up with:
Servings: 12
Preparation Time: 30 minutes
Start to finish: 1 hour 30 minutes
Notes: - Preheat oven to 350 degrees.
- The ingredients make up more than the 13 x 9-inch pan can hold
so I also use a glass loaf pan and follow the same procedure. This can
be covered and frozen for later use.
Categories: Diabetic, Italian, Main Dishes, Poultry
1 Pound Turkey breast, Ground
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
2 Teaspoons Olive oil
1 Jar Alfredo sauce
24 Ounces Fat-free Cottage cheese
2 Boxes Creamed spinach, Thawed
2 Teaspoons Parsley, Chopped
2 Large Egg
1 Box Whole-wheat Lasagna noodle
1 Pound Mozarella cheese, Shredded
1 Cup Parmesan cheese
1/4 Cup White wine
1. Preheat oven to 350 degrees.
2. In skillet saute onion and garlic in olive oil. When onion is soft, add ground turkey. Brown and drain. Add Alfredo sauce and mix thouroughly.
3. Cook Lasagna noodles as per directions on package.
4. In a seperate bowl, mix eggs, parsley, Cottage cheese, and thawed creamed spinach.
5. In 13 x 9-inch glass baking dish and a glass loaf pan, spread about 1/4 cup of meat mixture then alternate layers of lasagna, meat sauce, Cottage cheese mixture, and Mozarella until dish is full. Top with meat sauce and sprinkle with Parmesan cheese.
6. Bake at 350 degrees for 30-40 minutes until bubbly.
