FiberPasta Lasagna with Ricotta and Spinach, who said that those living with diabetes must give up the pleasure of a rich and delicious dish like lasagna?

Today, I propose a tasty and satisfying version of the classic ricotta and spinach lasagna, designed specifically to keep blood sugar under control without sacrificing taste. Get ready for a burst of flavors and a creamy texture that will captivate everyone, proving that good food and health can go hand in hand.

FiberPasta Lasagna with Ricotta and Spinach is a timeless classic, but it can often be a bit heavy, especially for those who need to watch their diet.

This recipe has been designed to offer a lighter and more delicate alternative, using low-glycemic index ingredients and reducing saturated fats. The result?

A tasty, nutritious dish perfect for those who want to indulge in a small pleasure without guilt.

The traditional recipe has been only slightly modified with the use of FiberPasta flour for the béchamel, reducing butter and fatty cheeses, and the presence of fiber from the spinach and proteins from the ricotta will counteract the glycemic spike.
Leave me a comment below the recipe to let me know what you think.

Recipes thought for you:

FiberPasta Lasagna with Ricotta and Spinach

Difficulty: Easy
Cost: Medium
Rest time: 5 Minutes
Preparation time: 1 Hour
Portions: 8
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: All Seasons

370.77 Kcal

calories per serving

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Energy 370.77 (Kcal)
Carbohydrates 18.66 (g) of which sugars 5.48 (g)
Proteins 24.46 (g)
Fat 21.56 (g) of which saturated 12.35 (g)of which unsaturated 6.66 (g)
Fibers 3.55 (g)
Sodium 583.02 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

9 oz lasagna (FiberPasta)
2 cups spinach, cooked, boiled (and drained)
2.5 cups ricotta
1 cup mozzarella
1 cup Parmigiano Reggiano DOP
to taste salt
to taste pepper
to taste nutmeg
2.5 cups partially skimmed milk
2 tbsp butter
0.5 cup low glycemic index flour (FiberPasta)
to taste salt
to taste pepper
to taste nutmeg

FiberPasta Lasagna with Ricotta and Spinach

Tools

What we need to prepare

1 Baking dish 15×11
1 Pot
1 Mixer
1 Knife

Steps

To prepare

Let’s start with the spinach, which you need to sauté in a pan simply with salt and pepper, and then squeeze well with your hands. Then pass them through the mixer, leaving them coarse, not completely blended, together with half of the grated Parmesan cheese.
Let’s prepare the light béchamel which will have a different procedure from the usual béchamel:
Put the flour in a pot with salt, pepper, and nutmeg, add very little milk and stir until the lumps are dissolved. Once the powders are completely dissolved, you can add all the milk and the very little butter, and put it on the heat.
Turn on the stove very gently and keep stirring to thicken. Now let’s move on to the mozzarella, which must be finely chopped.
In a bowl, put the ricotta with a pinch of salt, pepper, and nutmeg and add the rest of the Parmesan. Mix.
Now let’s start assembling the lasagna by placing a layer of béchamel, one of lasagna, one of spinach, one of ricotta, and mozzarella, and continue like this.
until you have used up all the ingredients, placing the béchamel and mozzarella last.
Cover the baking dish with a sheet of parchment paper and one of aluminum foil and bake in the oven for the time indicated on the box, which is around 6 minutes.
At the end of cooking, remove the cover and, if you want the crust, put the lasagna under the grill at 392°F for 5 minutes.
Here is the FiberPasta Lasagna with Ricotta and Spinach served