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Old 07-30-2012, 12:16 AM   #22 (permalink)
Mern
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Join Date: Jan 2011
Location: Ohio
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Default Pumpkin Lasagna Using Dreamfields Brand (low digestible carb) Pasta

Pumpkin Lasagna

This is how I used the first summer squash from our garden tonight.

I made this recipe low carb by using Dreamfields Lasagna. I manage my blood sugar through diet alone and found I can count it (as the package touts) as only 5g digestible carbs per 2 oz. of the dry pasta. The finished dish came in at just under 9g net carbs (total carbs less fiber) per serving.

DH enjoyed it and said he'd like to have it again.


adapted from
Pumpkin Lasagna - 10 Delicious Ways to Cook Pumpkin - Shape Magazine - Page 4

Ingredients:
15 oz. can (1 1/2 c.) plain pureed pumpkin (not pumpkin pie mix)
3/4 c. ricotta cheese
3/4 lb. ground turkey sausage, removed from casings (about 3 the size of Johnsonville Italian Sausage)
about 4 oz. sliced onion
about 8 oz. summer squash (could probably substitute zucchini)
1 tbsp. olive oil
8 Dreamfields lasagna noodles (about 6 oz.) cooked according to package directions (about 12 minutes)
3 slices thin sliced provalone cheese or 1/2 c. low-fat mozzarella cheese, shredded
salt and pepper to taste if desire atop the pumpkin and ricotta layers


Directions:
Preheat oven to 350 degrees.
Spray an 8 inch square baking dish with no-stick spray

1. While noodles are cooking, mix together pumpkin and ricotta. Set aside.
2. Brown turkey sausage in skillet.
3. Slice summer squash into half moons or cubes the thickness of your choice as it is precooked before assembling the lasagna. Slice or chop the onions as desired as well.
4. In a separate skillet, saute onion and summer squash in olive oil, then combine with the cooked sausage.
5. Drain the noodles. Rinse in cold water if desired. (I don't rinse mine.)

Assembly:
Layer in baking dish in this order: pumpkin/ricotta mixture, salt and pepper if desired, noodles, then sausage/onion/summer squash mixture--make the top layer noodles.

Top with the sliced provalone or mozzarella cheese

Bake about 30 minutes until heated through and cheese is as brown as desired

Cool for about 10 minutes before slicing, if desired, so servings come out pretty.

Entire recipe using summer squash, full fat ricotta, reduced fat provalone, no additional salt or pepper
1881 calories; 84.5g fat; 34.5g sat fat; 11.5g poly fat; 10.2g mono fat; total carbs 86.2g; fiber 34.4g; net carbs 51.8h; protein 9g; cholesterol 30.5mg; potassium 760mg; sodium 2704mg

Serving size 1/6 of the recipe
329 calories; 14.4g fat; 5.9 sat fat; 2.0 poly fat; 1.7 mono fat; 14.7 total carbs; 5.8g fiber; 8.9g net carbs; 16.5g protein; 5.2 mg. cholesterol; 129.2mg potassium; 459.7 sodium
__________________
Age 68, 5 feet tall
Highest weight ever in the fall of 2010 246 lbs.
FitDay starting weight 1/17/2011 240 lbs.
Weight 8/14/2014 lowest in a long time 224.2
Weight 9/23/2014 doctor visit 233
Weight 11/14/2014 228.8
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