“Meatless Monday” Recipe of the Week – Spinach Mushroom Lasagna

August 17, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Spinach Mushroom Lasagna. To make this week’s recipe you’ll be needing Lasagna Noodles, Fat Free Cottage Cheese, Egg Substitute, Shredded Mozzarella, Spices, Baby Bella Mushrooms, Onion, Frozen Spinach, and Marinara Sauce. Where’s the Meat, Who Cares! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Spinach Mushroom Lasagna
Preparation time: 40 minutes
Baking time: 35 minutes
Standing time: 10 minutes

Ingredients
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

Directions
Yield: 8 servings
Serving size: 1/8 of lasagna

1 – 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.

2 – 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.

Nutrition Information:
Calories: 231 calories, Carbohydrates: 24 g, Protein: 18 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 780 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spinach-mushroom-lasagna/

 

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