Diabetic Recipe: Whole Wheat & Lean Meat Lasagna

Makes 10 servings

Ingredients

• 9 sheets of whole-wheat lasagna noodles 
• 1½ lbs. of ground turkey
• 2 cups part-skim or fat-free shredded mozzarella cheese
• 1 egg
• 15 oz. fat-free ricotta cheese
• 28 oz. can of no-salt-added crushed tomatoes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 basil leaves, chopped
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• salt & pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• Cook noodles according to package instructions, unless using oven ready noodles.  Then place in cold water to stop additional cooking. 
• Heat the olive oil in a large skillet and saute the onions.  Add the garlic, ½ teaspoon of oregano and half of the basil.
• Add the ground turkey and mix until the meat is cooked.
• Drain excess liquid and add salt and pepper. Add the tomatoes and cook until the mixture is boiling, then remove from heat.
• In another bowl. mix the ricotta cheese, egg and the rest of the basil.  
• Drain the noodles and cover the bottom of a rectangular pan with three noodles.
• Add ⅓ of the meat mixture and spread evenly.  
• Add ⅓ of the ricotta mixture and spread evenly
• Sprinkle in some shredded cheese.
• Cover with three more noodles and spread another ⅓ of the turkey and ricotta mixtures. 
• Cover with the final three noodles and the last ⅓ of the mixtures and sprinkle the remaining shredded mozzarella.  
• Spray foil with nonstick spray, then cover and bake for 45 minutes.
• Remove foil and bake for an additional 10 minutes.  
• Broil for 2 minutes or until the top is brown.
• Remove from the oven an let the lasagna cool for 10 minutes before serving.

Nutrition per Serving

Calories: 291
Protein: 29 g  
Total Fat: 6 g 
Saturated Fat 2 g 
Carbohydrate: 30 g
Fiber: 1 g

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.