A New Recipe, Diabetic Friendly

by Julie Fletcher

I just received a new book to review. I’ve been ill, along with the children, so it has been a rough time trying to get it reviewed! The book is actually a cookbook with some really tasty recipes. The press release had an interesting recipe in it, but I thought I would share the one I tried last night. It was really great and such a refreshing change of pace from the sandwiches and other quick to make foods of the past week.

The book is The Healthy Carb Diabetes Cookbook by Chef Jennifer Bucko, MCFE and Lara Rondinelli RD, LDN. If you or someone you love is a dibetic, this is a great cookbook to have on hand. Laid out in an easy to read manner, recipes placed in sections according to meals; breakfast, lunch, dinner, and desserts.

Here is the recipe I tried. It is really good, plus you can tailor it to your tastes by adding in big chunks of fresh vegetables.

Sausage Lasagna

*Cooking Spray
*12 Strips whole wheat lasagna noodles
*1 lb turkey italian sausage
*1 large (2lb 13oz) jar pasta sauce
*1 ½ cups reduced fat, shredded mozzerella cheese, divided
*15 oz fat free ricotta cheese
*¼ cup grated Parmesean cheese
*1 egg, slightly beaten
*¼ cup fresh parsley, chopped

1. Pre heat the oven to 350 F. Spray a13×9x2 inch glass baking dish with cooking spray.

2. Cook noodles according to package directions, omitting salt.

3. Cut ends of turkey sausage and squeeze the sausage meat out of the casings. Discard casings.

4. In a large saucepan, cook turkey sausage over medium-high heat until brown. Drain fat, lower heat to medium and add pasta sauce. Cook for 5 minutes, set aside to cool.

5. In a medium bowl, mix together ½ cup mozzarella (reserve one cup mozzerella), ricotta cheese, Parmesean cheese, egg, and parsley.

6. Spread 1 cup pasta sauce and sausage on the bottom of the baking dish. Arrange noodles side by side on top of the sauce. Spread 1/3 of the cheese mixture on top of the noodles.

7. Repeat layering with pasta sauce, noodles, and cheese mixtures two more times.

8. Top with the remaining 3 noodles and 1 cup of sauce. Cover lasagna with foil and bake for 25 minutes. Uncover; top with remaining mozzarella cheese and bake an additional 25 minutes or until cheese is lightly golden brown.

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This entry was posted on Saturday, March 8th, 2008 at 9:35 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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