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Vegetable Lasagne (Serves 4)

Vegetable Lasagne	  (Serves 4)
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  • Pasta layers
  • 1 cup of sliced fresh mushrooms
  • ½ cup of chopped onion
  • ½ tablespoon of cooking oil
  • ½ 15-ozs can of low-sodium tomato sauce
  • ½ 6-ozs can of low-sodium tomato paste
  • ½ teaspoon of dried oregano
  • ½ teaspoon dried basil
  • 1 cup of low fat cottage cheese
  • ½ cup shredded low fat cheddar cheese
  • ½ 10-oz package of chopped spinach, thawed and well drained


Preheat your oven to 375 degree Fahrenheit. In a large saucepa, cook the mushrooms and onions until they are tender. Stir in the tomato sauce, the tomato paste, the oregano, and the basil.

Stir together the cottage cheese and ½ cup of cheddar. Oil a rectangular baking dish and layer the pasta in the following order: 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture. Sprinkle the cheddar on top of the layers. Bake uncovered for approximately 30 minutes and leave to stand briefly before serving.

Nutritional Information (per serving)

  • 253 Calories,
  • 32g Carbohydrate,
  • 17g Protei,
  • 8g Fat,
  • 3g Saturated Fat,
  • 15mg Cholesterol,
  • 4g Fibre,
  • 364mg Sodium,
  • 686mg Potassium,
  • 223mg Calcium

Diabetic exchange

  • 2 starch,
  • 1/2 fat,
  • 1 1/2 lean meat
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