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Enjoy a leaner, meatless version of a standard Italian dish. This potluck friendly recipe is a great way to mix things up at any holiday party.
Puree cottage cheese, ricotta, egg whites and Parmesan. Blend in chives, parsley and pepper by hand. In a large pot of lightly salted boiling water, cook lasagna noodles until just tender but not mushy, about 10 minutes. Remove noodles with a slotted spoon, dip into cold water and lay out flat on clean kitchen towels (not paper towel, or they will stick). In covered skillet, simmer onions in wine for about 5 minutes until very soft. Stir frequently, but keep pot covered in between stirrings. Add mushrooms and zucchini and cook until soft and half their original volume, about 5 minutes. Drain the vegetables.
Preheat oven to 375 degrees Fahrenheit. Combine the cheese mixture and all but 1/4 cup of the mushroom mixture. Spread 2 cups tomato sauce in the bottom of a 9-by-14-inch baking pan. Alternate layers of noodles and cheese mixture ending with a final layer of noodles. Cover with remaining sauce. Distribute reserved mushrooms over top. Bake, covered, for 1 hour. Uncover and bake for 5 minutes longer. Remove from oven and let sit for 10 minutes before cutting.
Serving size: 1/9 recipe. 240 calories, 45 calories from fat, 5 grams fat, 10 milligrams cholesterol, 360 milligrams sodium, 31 grams carbohydrate, 17 grams protein, 10% vitamin A, 15% vitamin C, 15% calcium, 20% iron.
Fruit: 0; vegetables: 2; meat: 1; milk: 0; fat: 0; carbs: 1; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention website.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.