Healthy Diabetic 4 Cheese Spinach Lasagna Ala Elswet
Indulge in the hearty comfort of "Healthy Diabetic 4 Cheese Spinach Lasagna Ala Elswet," a guilt-free twist on the classic Italian favorite. This wholesome recipe layers tender whole wheat lasagna noodles with a luscious four-cheese blend featuring part-skim ricotta, low-fat cottage cheese, mozzarella, and Parmesan, all perfectly seasoned with Italian herbs. Fresh sautéed spinach and a low-sugar marinara sauce add vibrant flavor and a nutritious boost, while egg whites help create a creamy, velvety texture without the extra fat. Perfect for diabetics or anyone seeking a healthier lasagna option, this dish is rich in fiber, lower in sugar, and loaded with satisfying flavors. With only 30 minutes of prep time, this baked masterpiece is a crowd-pleaser for weeknight dinners or special gatherings. Serve hot, garnished with fresh basil or a crisp side salad for a complete, balanced meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets Whole wheat lasagna noodles
- 8 cups Fresh spinach
- 1 cup Part-skim ricotta cheese
- 1 cup Low-fat cottage cheese
- 1.5 cups Shredded part-skim mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 2 large Egg whites
- 3 cups Low-sugar marinara sauce
- 3 cloves Fresh garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet on medium heat, add the olive oil and minced garlic. Cook until fragrant but not browned, about 1 minute.
Add the fresh spinach to the skillet, a handful at a time, and sauté until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, cottage cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg whites. Mix until smooth.
Season the cheese mixture with Italian seasoning, salt, and black pepper. Stir until evenly combined.
Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
Spread 1/2 cup of marinara sauce across the bottom of the baking dish.
Place 3 lasagna noodles over the sauce, ensuring they slightly overlap.
Spread 1/3 of the cheese mixture over the noodles, followed by 1/3 of the sautéed spinach, and then 1/2 cup of marinara sauce.
Repeat the layering process (noodles, cheese mixture, spinach, and sauce) two more times.
Finish with a final layer of noodles, the remaining marinara sauce, and sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for another 15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 6962 mg | 303% | |
| Total Carbohydrate | 590.7 g | 215% | |
| Dietary Fiber | 90.0 g | 321% | |
| Total Sugars | 63.0 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3087 mg | 237% | |
| Iron | 38.6 mg | 214% | |
| Potassium | 4556 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
