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Vegetarian Lasagna

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5 tomatoes
7 oz (200 g) spinach
2 tbsp (30 ml) canola or vegetable oil
2 onions
1 kohlrabi
1½ cups sliced mushrooms
Freshly grated nutmeg
Salt and freshly ground pepper
6 oven-ready or fresh lasagna noodles
3 ½ oz (100 g) mozzarella cheese
¼ cup (50 ml/30 g) freshly grated Parmesan cheese


Serves: 2


Cut the tomatoes into eighths. Wash the spinach, remove large stems and drain. Chop the onions; peel and dice the kohlrabi.

Heat the oil and lightly sauté the onions on low heat until translucent. Stir in the kohlrabi and brown lightly. Stir in the spinach and tomatoes. Cook, covered, for 10 minutes. Mix in the mushrooms and cook slightly. Season with nutmeg, salt and pepper.

Preheat the oven to 350°F (180°C).

Dice or grate the mozzarella. Grease a 9 x 9-inch (23 x 23 cm) ovenproof dish and place 2 uncooked lasagna noodles in the bottom. Cover with ⅓ each of the vegetables, mozzarella and Parmesan. Repeat for 2 more layers, ending with cheese.

Bake for 35 to 40 minutes, or until the noodles are cooked and the top is golden.

Per serving:- approx. 466 calories 29 g protein, 19 g fat, 43 g carbohydrates

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