Wanted to share this email from Betsy Hurst about my diabetic lasagna recipe: Holly, I just wanted to tell you that I absolutely love your Diabetic Cookbook. In 2006 I developed gestational diabetes during my first pregnancy. My mom bought me the cookbook and we started cooking recipes from it. My mom is a Weight Watchers member so she loves all of your cookbooks. After I had my second child last year I also joined Weight Watchers and started using that diabetic cookbook again and lost 40 pounds (I now weigh 20 pounds less than my pre-pregnancy weight!!!). I probably cook out of it three nights a week. All of my friends now have the book because I rave about it all of the time. I borrow my mom’s trim& TERRIFIC Gulf Coast Favorites cookbook all of the time and make copies of things to cook. That’s a great one, too. I just wanted you to know how much we love your recipes and books! Hope you come out with a new one soon!!!
When my dad’s glucose level was high after open heart surgery, my mother turned to my diabetic book, and ironically, the Mexican Diabetic Lasagna was their favorite recipe too.
Weight Watchers and Diabetic Lasagna
Because Weight Watcher’s supports me through the years, I have included diabetic friendly recipes in my latest books that would also fit great into the Weight Watcher plan. KITCHEN 101, my easiest book has a “D” for diabetic friendly recipes and also my new arthritis book, proving this healthy way to eat is easy to do and enjoy all your favorites! Check out all my easy Weight Watcher recipes.
Mexican Lasagna from Holly Clegg’s trim&TERRIFIC Diabetic Cooking
Layers of tortillas, spicy meat, and melted cheese create a delicious twist to a classic favorite. Try different-flavored salsas or tortillas for extra punch.
10 servings/serving size: 1 piece
1 pound 95% lean ground sirloin
1 teaspoon minced garlic
1 (16-ounce) jar salsa
1 1/4 cups enchilada sauce
Salt and pepper to taste (optional)
1 cup fat-free cottage cheese
1 large egg white, beaten
6 (6-inch) flour tortillas, cut into thirds
1 cup shredded reduced-fat Monterey Jack cheese
1. Preheat oven 350 degrees.
2. In large nonstick skillet coated with nonstick cooking spray, brown beef and garlic over medium heat about 8 minutes or until meat is done. Drain any excess fat. Add salsa, enchilada sauce, and salt and pepper (if using). Bring mixture to a boil, then reduce heat and simmer 10 minutes.
3. In small bowl, combine the cottage cheese and egg white. Coat 13x9x2-inch baking dish with nonstick cooking spray.
4. Spread thin layer of meat sauce in the dish. Layer with half the tortillas, all of the cottage cheese mixture, half the remaining meat mixture, and half the cheese. Repeat layers, omitting the cottage cheese layer and ending with the meat sauce. Sprinkle the remaining cheese on top and bake for 25–30 minutes or until bubbly. Let stand for 5 minutes before cutting.
You can substitute mozzarella cheese instead of Monterrey Jack if you prefer. There are different-flavored tortillas and salsas you can use to vary this lasagna’s flavor.
Nutritional information per serving:
Calories 193, Calories from fat (%) 51, Fat (g) 6, Saturated Fat (g) 2, Cholesterol (mg) 32, Sodium (mg) 597, Carbohydrate (g) 17, Dietary Fiber (g) 1, Sugars (g) 4, Protein (g) 18, Diabetic Exchanges: 1 Starch, 2 Lean Meat