Diabetic Recipe of the Week: Lasagna Roll-ups

Makes: 8 servings
Serving Size: 1 roll
Preparation Time: 20 minutes
Baking Time: 45 minutes

Ingredients
8 whole wheat lasagna noodles
1 Tbsp. olive oil
1/2 cup diced onions
2 garlic cloves, minced
3 cups chopped broccoli
1 medium zucchini, diced
1 tsp. each dried basil and oregano
1/4 tsp. crush hot red pepper flakes
1 cup fat-free ricotta cheese
2/3 cup shredded part-skim mozzarella cheese
2/3 cup lite silken tofu, mashed
1 egg, beaten
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 1/12 cups bottled lower-salt marinara sauce
1/4 cup grated Parmesan cheese
Preparation
1. Coat a medium baking dish with cooking spray, set aside. Bring a large pot of lightly salted water to boiling. Add the noddles and cook according to the package directions until just al dente (slightly firm to the bite).
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and saute for 5 to 6 minutes. Add the broccoli, zucchini, basil, oregano, and red pepper flakes, and saute for 3 minutes. Remove the vegetable mixture from the heat and set aside.
3. Preheat the oven to 375 degrees. Drain the noddles and set aside. In a large bowl, mix the ricotta, mozzarella cheese, tofu, egg, salt, and black pepper. Add the vegetable mixture to the cheese mixture and mix well.
4. Lay a noddle on a flat surface. Spread about 1/4 cup of the filling on the noodle and roll it into a spiral. Repeat with the remaining noodles.
5. Add 1 cup of the marinara sauce to the prepared baking dish. Place the lasagna roll-ups seam side down in the pan. Pour the remaining marinara sauce over the roll-ups, and cover the pan with foil.
6. Bake the roll-ups for 30 minutes. Uncover and sprinkle with the Parmesan cheese. Bake for 15 more minutes, or until the cheese melts and is bubbly.

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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