| | Greek Vegetable Lasagna One 4 ounce package of feta cheese, crumbled
2 egg whites, light beaten
1/2 teaspoon of freshly ground black pepper
Two 16 ounce packages of frozen broccoli, red pepper, onion, and mushroom blend, thawed
4 1/2 cups of fat free chunky spaghetti sauce with mushrooms and sweet peppers
1/4 cup of pitted kalamata olives, finely chopped
Olive oil flavored vegetable cooking spray
9 cooked lasagna noodles, cooked without salt or fat
1 cup (4 ounces) of shredded part skim mozzarella cheese |
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Combine the first 13 ingredients, stir well. Set aside. Press the broccoli mixture between paper towels to remove excess moisture, set aside. Position knife blade in a food processor bowl, add spaghetti sauce and olives. Process until smooth, stopping once to scrape down sides. Spread 1 cup of spaghetti sauce mixture over bottom of a 13 x 9 x 2 inch baking dish coated with cooking spray. Place 3 noodles over sauce, spoon half of the feta cheese mixture over noodles. Top with half of broccoli mixture, spoon 1 cup of spaghetti sauce over broccoli mixture. Repeat procedure with 3 noodles, remaining feta cheese mixture, broccoli mixture and 1 cup of spaghetti sauce. Top with remaining 3 noodles and spaghetti sauce. Cover and bake at 375ºF. for 35 to 40 minutes or until thoroughly heated. Uncover and sprinkle with mozzarella cheese. Bake, uncovered for 5 additional minutes or until the cheese melts. Let it stand for 15 minutes before serving. Yield: 8 servings This great recipe and others can be found in 501 Delicious Diabetic Recipes: For You & Your Family . An excellent book! Take charge of your diabetes with this collection of great tasting, family pleasing recipes! |
