Our last recipe stands alone for a light meatless meal. Using oven-ready lasagna noodles greatly speeds up the preparation time. A variety of fall grapes (green and red seedless and wine grapes) would make a lovely fruit finish to the supper.
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 2 large cloves garlic, minced
- 2 14 1/2-ounce cans whole tomatoes, crushed with juices
- 1/4 cup dry red wine
- 1 teaspoon crushed dried basil
- 1 teaspoon crushed dried oregano
- 1 tablespoon minced flat-leaf parsley
- salt (optional)
- fresh ground pepper
- 1 large eggplant, peeled and cut lengthwise into 1/2-inch slices
- olive oil cooking spray
- 1 1/2 cups part-skim ricotta cheese, well drained
- 1 large egg
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon chopped flat-leaf parsley
- 6 oven-ready lasagna noodles
- 4 ounces shredded part-skim mozzarella cheese
- In a medium pan, preheat the olive oil over low heat. Add the onion and garlic, and sauté until limp, about 5 minutes. Add the tomatoes, wine, and herbs. Add salt (if using) and pepper to taste. Reduce heat and simmer, partially covered, stirring occasionally for 20 minutes until slightly thickened. Set aside.
- Meanwhile, light a grill or preheat the broiler. Lightly coat the eggplant slices with cooking spray and grill until nicely browned on both sides and soft, turning once. Set aside.
- In a small bowl, combine the ricotta cheese, egg, and 1 tablespoon of the Parmesan cheese. Mix well. Set aside.
- Preheat the oven to 375°F. Lightly coat a 8-inch or 9-inch square baking dish with cooking spray.
- Spread about 1/4 cup of the tomato sauce mixture over the bottom of the prepared baking dish. Top with 2 lasagna noodles. Spread one-third of the sauce over the noodles and top with two slices of eggplant. Spread one-third of the ricotta mixture over the eggplant and sprinkle with one-third of the mozzarella cheese.
- Repeat layering twice. Sprinkle the remaining 2 tablespoons Parmesan on top and bake for 10 to 15 minutes, until hot and bubbly and cheese is melted.
- Let stand for 5 minutes before cutting into squares to serve.
Per serving: 456 calories (32% calories from fat), 29 g protein, 17 g total fat (8.9 g saturated fat), 49 g carbohydrate, 8 g dietary fiber, 102 mg cholesterol, 661 mg sodium, 1,061 mg potassium Diabetic exchanges: 3 medium-fat protein, 3 1/2 carbohydrate (2 bread starch, 4 vegetable
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17||26.2%|
|Saturated Fat 8.9||44.5%|
|Total Carbohydrate 49||16.3%|
|Dietary Fiber 8||32%|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Diabetic Dinner Recipes