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Mushroom Lasagna – Type Free Diabetes

Mushroom Lasagna

Preparation Time: 1 hour, 30 minutes

Number of Servings:

Cups of Fruits and Vegetables Per Person: 2


  • 1 lb low-fat cottage cheese
  • 1/2 lb low-fat or part-skim ricotta cheese
  • 2 egg whites
  • 2 Tbsp Parmesan cheese, grated
  • 1 Tbsp fresh chives, minced
  • 1 Tbsp fresh parsley, minced
  • 1/4 tsp freshly ground black pepper
  • 8 oz whole wheat lasagna noodles, uncooked
  • 1 cup onion (1 large), minced
  • 1/4 cup dry red wine
  • 1-1/2 lbs mushrooms, sliced
  • 1 cup zucchini, chopped
  • 4 cups low sodium red sauce of your choice


  1. Puree cottage cheese, ricotta, egg whites and Parmesan.
  2. Blend in chives, parsley and pepper by hand.
  3. In a large pot of lightly salted boiling water, cook lasagna noodles until just
    tender but not mushy, about 10 minutes.
  4. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean
    kitchen towels (not paper towel, or they will stick).
  5. In covered skillet, simmer onions in wine for about 5 minutes until very soft. Stir
    frequently, but keep pot covered in between stirrings.
  6. Add mushrooms and zucchini and cook until soft and half their original volume, about
    5 minutes.
  7. Drain the vegetables.
  8.  Preheat oven to 375¼F.
  9. Combine the cheese mixture and all but 1/4 cup of the mushroom mixture.
  10. Spread 2 cups red sauce in the bottom of a 9-by-14 inch baking pan.
  11. Alternate layers of noodles and cheese mixture ending with a final layer of noodles.
  12. Cover with remaining sauce.
  13. Distribute reserved mushrooms over top.
  14.  Bake, covered, for 1 hour.
  15. Uncover and bake for 5 minutes longer.
  16. Remove from oven and let sit for 10 minutes before cutting. 

Nutrition Facts

Serving Size: 1/9 of recipe

Amount Per Serving

Calories 230

Calories from Fat 35 % Daily Value (DV)*

Total Fat 4g 5%

Saturated Fat 2g 8%

Cholesterol 10mg 3%

Sodium 90mg 4%

Total Carbohydrate 33g 11%

Dietary Fiber 6g 24%

Sugars 5g

Protein 18g

Vitamin A 25%

Vitamin C 30%

Calcium 15%

Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 1

Meat: 1

Milk: 0

Fat: 0

Carbs: 2

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov


Author Admin

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