The light vegetarian lasagna without béchamel is very simple in ingredients and method; tasty but light.
For my vegetable lasagna without béchamel I used pumpkin and savoy cabbage.
With melting mozzarella.
Crispy on the surface and edges, soft and succulent inside.
Perfect to enjoy with family and ideal to serve at parties and special occasions.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 40 Minutes
- Portions: 2People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
Ingredients
I used fresh lasagna sheets available in the refrigerated section:
– they do not need pre-cooking;
– ingredients: durum wheat semolina and water, egg-free.
- pumpkin (flesh)
- to taste water
- 1 broth cube (homemade vegetable cube, optional)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- lasagna sheets
- 1 head savoy cabbage (small)
- mozzarella (weight according to meal plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste cheese (grated: caciocavallo or grana or parmesan)
Suggested tools
- Knife
- Cutting Board
- Immersion blender
- 1 Baking dish
Preparation
Guidelines for hyperglycemia | prediabetes and diabetes
– the simple composition pasta + mozzarella allows easy control of portions and weights;
– light cooking without sautéing;
– vegetables provide fiber;
– the light pumpkin soup lets you use pumpkin without excess because the flesh is diluted with water;
– light because there’s no béchamel.
Wash the pumpkin.
Cut the pumpkin into slices.
Remove the skin and seeds.
Sometimes, for convenience, I buy the pumpkin already cleaned – only the flesh – in a tray.Cut the flesh into pieces, dice or cubes: the smaller they are, the faster they will cook.
Put the flesh in a saucepan and cover with water to just cover.
Bring to a boil and simmer over low heat for about 5 minutes until the flesh becomes tender.
With the heat off, add a vegetable cube – optional – and stir until it dissolves into the pumpkin.
Adjust with salt and grind the pepper.Blend with an immersion blender directly in the saucepan until you obtain a smooth, velvety consistency.
Clean the savoy cabbage, removing any damaged outer leaves.
Slice it, then cut into strips and rinse under running water.When boiling it, use as little water as possible to preserve its beneficial properties.
In a pot, bring salted water to a boil.
Add the savoy cabbage and cook for 10 minutes.
Drain.For my lasagna I used mozzarella.
For an even lighter version you can use:
– light mozzarella;
– cottage cheese (cottage cheese curds);
– ricotta.Remove the mozzarella or mozzarellas from their liquid, drain and slice.
If using cottage cheese or ricotta, drain well.In a bowl pour:
– at least a couple of ladles of light pumpkin soup (about 1 cup);
– the cooked savoy cabbage;
– a pinch of salt;
– a pinch of pepper;
and mix.
Choose an oven dish as close as possible in size to the lasagna sheets.
Otherwise, trim and arrange the sheets so they cover the entire surface.Spread a thin layer of light pumpkin soup on the bottom of the baking dish.
Place a first simple layer:
– lasagna sheet;
– thin layer of light pumpkin soup.Then start layering the lasagna:
– lasagna sheet;
– savoy cabbage and pumpkin;
– mozzarella;
and continue in this order until the top sheet [I used 6 layers in total].Finish with:
– a thin layer of light pumpkin soup;
– a sprinkle of grated cheese;
– pepper.Preheat the oven briefly.
Bake at 356°F for 15-20 minutes in a convection oven until you obtain a crisp crust on the surface.Let the lasagna rest a few minutes before serving.
Plate.
Your light vegetarian lasagna without béchamel is ready.
Enjoy your meal!
The light vegetarian lasagna without béchamel is a complete dish; add your portion of vegetables to compose a balanced meal or single-course plate that helps keep blood glucose stable.
Storage, tips and variations
As an alternative to egg-free lasagna sheets you can use fresh egg lasagna sheets.
If you have leftover sheets, wrap them in plastic wrap and store in the freezer.
To use them, move them to the fridge, wait for them to soften and proceed with the preparation.
The filling can be adapted to different dietary needs:
– lactose-free;
– vegan.
You might be interested in the light cauliflower béchamel.
If there are leftovers, they are also great the next day!
Store in the fridge for 1-2 days, well covered with aluminum foil.
Just reheat in the oven.
FAQ (Questions and Answers)
About fresh pasta
Fresh pasta has a higher glycemic index than dried pasta and fewer fibers.
We consume it as part of a balanced meal after a generous portion of vegetables.Pumpkin and diabetes
Pumpkin glycemic index: pumpkin of any kind GI 75.
Besides the glycemic index it is important to consider the glycemic load which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin? – follow your meal plan; ours includes it.
Usually, in cases of hyperglycemia, prediabetes and type 2 diabetes pumpkin can be consumed without exceeding portion sizes.
The light pumpkin soup lets you use pumpkin without excess because the flesh is diluted with water.Prediabetes and cheeses
Follow your meal plan.
In general, cheeses should be consumed in moderation – no more than twice a week – preferring fresh ones over aged: cottage cheese, ricotta, light spreadable cheese, mozzarella, feta.
