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Prep time: 30 minutes Cooking time: 50 minutes Stand time: 15 minutes Makes eight servings 1 pound 90 percent lean ground beef 2 cups sliced mushrooms 1/2 cup chopped onion 2 cloves garlic, minced 1 jar (26 ounces) no-fat-added marinara sauce 1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano, undrained 1/4 cup water 1 container (15 ounces) no-fat ricotta cheese 1/4 cup egg substitute OR 1 egg, beaten 1/2 teaspoon salt (optional) 1/2 teaspoon ground black pepper 10 uncooked Dreamfields lasagna noodles 1/2 cup shredded Parmesan cheese 1-1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 375 degrees. Heat large skillet over medium heat. Brown ground beef until no longer pink, about 7 minutes, stirring to break up beef; drain. Add mushrooms, onion and garlic; cook 3 minutes, stirring occasionally. Stir in marinara sauce, diced tomatoes and water; simmer, uncovered, 10 minutes. In medium bowl stir together ricotta, egg substitute, salt and pepper. In deep (12-by-10-by-2.5-inch) lasagna pan or baking dish, spread 2-1/2 cups meat sauce. Place 4 noodles lengthwise and one noodle crosswise (break to fit) in a single layer, pressing noodles lightly. Spread half of ricotta mixture over noodles. Sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Spread 2-1/2 cups meat sauce over cheese. Layer remaining noodles, ricotta mixture and Parmesan. Spread with remaining meat sauce.Cover with aluminum foil. Bake for 40 minutes. Uncover; sprinkle with remaining mozzarella. Continue baking 10 minutes. Let stand 15 minutes.