Vegetable Lasagna

By ADW|2017-09-21T13:23:43-04:00Updated: September 21st, 2017|Diabetes Recipes, Pasta, Vegetables|0 Comments


  • 9 cooked lasagna noodles
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon cooking oil
  • 1 (15oz.) can low-sodium tomato sauce
  • 1 (6oz.) can low-sodium tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups low fat cottage cheese
  • 1 cup shredded low fat Monterey Jack cheese
  • 1 10-oz package of frozen chopped spinach, thawed and well drained


  1. Preheat Oven to 375°F
  2. In a sauce pan, cook mushrooms and onions in oil until tender. Stir in tomato sauce, tomato paste, oregano, and basil.
  3. In a mixing bowl, stir together cottage cheese and 1/2 cup of Monterey Jack cheese.
  4. Oil a 3-quart rectangular baking dish.
  5. In the baking dish layer 3 lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the spinach, 1/3 of the tomato mixture; repeat layers twice. Sprinkle the reserved Monterey Jack cheese on top.
  6. Bake uncovered in oven for 30 minutes or until heated through. Let stand 10 minutes before serving.

Food Exchanges: 2 Starch, 1/2 Fat, 1 1/2 Lean Meat

Nutritional Info (per serving):
Makes 8 Servings
Calories: 253
Carbohydrate: 32g
Protein: 17g
Fat: 8g
Saturated Fat: 3g
Sodium: 364mg
Potassium: 686mg
Calcium: 223mg

Recipe provided courtesy of the South Dakota Department of Health – The mission of the South Dakota Department of Health is to prevent disease and promote health, ensure access to needed, high-quality health care, and to efficiently manage public health resources.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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