How to Make a Diabetic Friendly Lasagna

How to Make a Diabetic Friendly Lasagna RealMealsTV Healthymeals Diabetic friendly lasagna. Chef: Shelly Boston, MA Hi I’m Shelly and today I’m going to be making a vegetable lasagna. My niece who is diabetic is coming for dinner a we learned this recipe together. She loves it and so will you. For this recipe I’ll be using no boil lasagna. It works just as well and it really cuts down in preparation time. First thing we’re going to make is the sauce. I make my own sauce because it controls the amount of sugars that are in the sauce, very important for a diabetics. First heat one tablespoon of extra virgin olive oil in a large sauce pan. Heat it over a medium flame for a minute or two until it gets hot. To the hot oil we’re going to add our half cup of chopped onions. Let the onions sauté for 2-3 minutes or until they become translucent. Occasionally stir the onions so they don’t burn. Now add the crushed tomato, the chopped tomato and the tomato paste. Over a low heat I mix all our ingredients together. Now this is a very thick sauce and normally I will be adding 1 cup of wine to thin it down but I don’t want to add wine for a diabetic so I’ll be putting in 1 cup of low sodium vegetable bullion. Now let’s add the basil, the parsley and the rosemary. Stir it all in. While the sauce is simmering I’ll assemble all the ingredients for the filling. First, in a large mixing bowl we add 1 cup non fat ricotta cheese, 1 cup of low fat mozzarella shredded, a half a cup of grated parmesan cheese, mix them all together and then we add 2 eggs. Again mix these all together finally I add ½ pound of frozen chalk finish thawed and drained. It’s been 20 minutes, the sauce is bubbling it looks ready, smells ready you think it’s time to turn it off and put our lasagna together so in a 9x13 inch glass pan add 1 cup of sauce to begin layout 4 pieces of lasagna noodles overlapping. Next add ½ of the cheese mixture. Add more sauce. 4 more noodles pressing it down. Layer the remaining cheese and spinach mixture and again repeat the first layer adding sauce. Spread the sauce out so that the noodles are completely covered. The sauce absorbs into the noodles and that’s what cooks it. Top the lasagna with a quarter cup of shredded mozzarella and 2 tablespoons of grated parmesan. Loosely cover and put it in a 350 degree oven for 40 minutes. Great!