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When you have diabetes, adapting traditional recipes to make sure they are blood sugar friendly is key!
Lasagna, a classic comfort food, often presents a challenge due to its high carbohydrate content, primarily from the lasagna pasta sheets, which are about 37g carbs for two sheets (50g).
Traditional lasagna is rich in carbs, with a standard serving potentially containing between 30-45g of carbohydrates (but can go up to 70g depending on portions).
The good news is, with some innovative tweaks, you can still savor this dish without compromising your diabetes health goals – you don’t have to eliminate lasagna from your diet.
By focusing on lower carb alternatives for the pasta layers and making other adjustments, you can create a dish that’s both delicious and won’t send your blood sugar soaring!
The key with lasagna is to opt for substitutes like thinly sliced vegetables or other creative replacements for the pasta sheets to drastically cut down on carbs.
By preparing your lasagna with these adjustments, the resulting dish is not only lower in carbohydrates but also rich in other essential nutrients, making it a healthier option overall.
This approach allows you to enjoy lasagna without the guilt and with all the flavors you love, ensuring you can stick to a great diabetes nutrition plan while still indulging in hearty, satisfying meals.
The recipe below is a meat free version, but you can also use a meat-based sauce and make the lasagna the same, using the zucchini lasagna sheets.
RECIPE
Spinach Cheese Lasagna
Ingredients
- 4 zucchini – ends removed and sliced lengthways
- 1 bunch spinach – about 9.5oz/ 270g in weight with ends removed
- 3 scallions (spring onion) – sliced
- 1 (14oz) can diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black cracked pepper
- 2 eggs
- 1 cup cottage cheese
- 3 oz shredded cheddar cheese
Instructions
- Preheat oven to 400°F/ 200°C.
- Remove the ends of the zucchini and slice lengthways – these will form the lasagna sheets.
- Wash the spinach, remove ends, and chop the spinach roughly.
- Heat a pan over medium high heat and cook spinach with the scallions (spring onions) for 1.5 minutes until wilted.
- In a bullet blender or food processor, blend the canned tomatoes, basil, salt and pepper, and eggs.
- In an 8 x 6-inch (20 x 15-cm) casserole/lasagna dish, layer the lasagna, starting with a layer of zucchini on the bottom.
- Follow with a layer of half the spinach mixture, then spread 1/3 of the cottage cheese over the top of the spinach, followed by sprinkling with 1/3 of the shredded cheese.
- Top with half the tomato mixture and spread evenly across the top.
- Assemble the next layers using the same process – zucchini, the rest of the spinach, 1/3 cottage cheese, 1/3 cheese, top with the rest of the tomato mixture.
- For the final layers, use a layer of zucchini, followed by a layer of cottage cheese.
- Then, finally sprinkle with the remaining shredded cheese.
- Bake for 40 minutes until golden brown on top.
- Remove from oven and cut into 4 portions before serving. Serve on it’s own or with a side of greens or salad.
Notes
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