Who says you have to have lasagna noodles to make lasagna? In our next meal, we used dried fettuccine noodles (all that was in the pantry at the time) with wonderful results. Serve this with a tossed salad to complete the meal. Pass the shredded Parmesan cheese!
olive oil cooking spray
3/4 pound dried fettuccine pasta
2 medium yellow summer squash, trimmed and thinly sliced
2 3-ounce low-fat cream cheese, cut into small pieces and softened
Preheat the oven to 375°F. Lightly coat a 13 by 9-inch lasagna pan with cooking spray.
Cook fettuccine according to package directions. Drain and arrange the noodles over the bottom of the prepared pan. Arrange the squash slices on top and scatter the cream cheese over the zucchini. In a small bowl, whisk together the skim milk and egg substitute. Pour evenly over the casserole.
Warmth the oil in an enormous nonstick skillet over medium warmth. Add the onion and garlic. Sauté, stirring, until onion is limp, about 4 minutes. Transfer the onion mixture to the casserole, distributing evenly.
In a small skillet, brown the ground sirloin over medium-high heat for 5 minutes, using a wooden spoon to break up the clumps. Stir in salt (if using) and pepper. Add the tomato paste, tomatoes, and Italian seasoning. Cook, stirring, for a minute or two. Spread the mixture evenly in the casserole and top with the mozzarella cheese.
Bake, uncovered, for about 40 to 45 minutes, until heated through and bubbly. Remove from oven and let stand for 10 minutes before cutting into squares. If using, pass the Parmesan to sprinkle onto each serving.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.