Recipes for Diabetes - Vegetable Lasagna

Makes 9 servings

Ingredients

Vegetable cooking spray

10 mL (2 tsp) vegetable oil

500 mL (2 cups) chopped fresh broccoli

325 mL (1 1/2 cups) thinly sliced carrots

2 to 3 sliced green onions

125 mL (1/2 cup) chopped red bell pepper

3 garlic cloves, crushed

125 mL (1/2 cup) all-purpose flour

3 237-mL bottles Vanilla Glucerna

125 mL (1/2 cup) grated Parmesan cheese, divided into two 60 mL (¼ cup) parts

1 mL (1/4 tsp) salt

1 mL (1/4 tsp) pepper

1 300-g (10-ounce) package frozen chopped spinach, thawed and well drained

325 mL (1 1/2 cups) 1% low-fat cottage cheese

250 mL/120 grams (1 cup/4 ounces) shredded part-skim mozzarella cheese

125 mL/60 grams (1/2 cup/2 ounces) shredded Swiss cheese

6 lasagna noodles, cooked and drained

Nutrition information will vary with product used.

Directions

Preheat oven to 190°C (375°F).
Coat a medium skillet with cooking spray; add oil, and place over medium heat until hot. Add broccoli, carrots, green onion, red bell pepper, and garlic.
Sauté 7 minutes. Set aside.
Place flour in a medium saucepan. Gradually add Glucerna, stirring with a wire whisk until blended. Heat mixture over medium heat for 5 minutes or until thickened, stirring constantly. DO NOT BOIL. Add 60 mL (1/4 cup) Parmesan cheese, salt, and pepper. Cook an additional minute, stirring constantly. Remove from heat; stir in spinach.
Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
Measure 125 mL (1/2 cup) of spinach mixture and spread in the bottom of a 33 x 23 x 5-cm (13 x 9 x 2-inch) baking dish coated with vegetable cooking spray. Arrange 3 lasagna noodles over spinach mixture. Top with half of cottage cheese mixture, half of vegetable mixture, and half of spinach mixture. Add remaining 3 noodles.
Repeat cottage cheese, vegetable, and spinach layers. Sprinkle with remaining 60 mL (1/4 cup) Parmesan cheese.
Cover and bake 35 minutes or until bubbly.
Let stand 5 minutes before serving.