Authentic home cooking from Spain, with US measurements. 
Low Carb, Low Fat Diabetic-Friendly Lasagna
This is a homemade vegetable lasagna recipe that uses mashed chickpeas instead of lasagna noodles, textured soy protein, and vegetables simmered in tomato, with a bechamel-style sauce made from almond cream and chicken broth.
(If you're not a big fan of veggies or soy, you can use tuna or pieces of your favorite meat for the filling instead. Topping the lasagna with a sprinkle of cheese is optional.)
Tip: It's recommended to eat half a portion when serving to help keep your glucose levels in a safe range. You can serve it with a salad or some meat on the side.
Low Carb, Low Fat Diabetic-Friendly Lasagna
This is a homemade vegetable lasagna recipe that uses mashed chickpeas instead of lasagna noodles, textured soy protein, and vegetables simmered in tomato, with a bechamel-style sauce made from almond cream and chicken broth.
(If you're not a big fan of veggies or soy, you can use tuna or pieces of your favorite meat for the filling instead. Topping the lasagna with a sprinkle of cheese is optional.)
Tip: It's recommended to eat half a portion when serving to help keep your glucose levels in a safe range. You can serve it with a salad or some meat on the side.
Open in Cookpad AppSteps
- 1
Drain the chickpeas well and mash them. Add the egg, salt, 1 teaspoon of coconut or almond flour, and the spices. Mix everything together. Let it rest for about 5 minutes until the mixture thickens and holds together.
- 2
Soak the textured soy protein for 15 minutes. Then, drain it well.
- 3
Spread the chickpea mixture into two discs on a baking tray. Prick them with a fork. Bake for 10 minutes at 350°F (180°C) until the edges are golden and the discs are slightly firm.
- 4
Prepare the filling with the chopped vegetables and soy protein. Add salt and spices. Sauté the mixture in fresh or canned tomato sauce while preheating the oven to 350°F (180°C) for 20 minutes.
- 5
While the oven is preheating, make the bechamel by mixing 3-4 tablespoons of broth (chicken, vegetable, or stew) with 3-4 tablespoons of almond cream until the sauce thickens slightly.
- 6
Remove the pre-baked discs from the oven and assemble the lasagna by adding the filling, almond sauce, and any toppings you like (such as red bell pepper, tuna, or a sprinkle of cheese). Return the lasagna to the oven for 10-15 minutes at 350°F (180°C).
- 7
Take the lasagna out of the oven and let it rest for 10 minutes. Cut it in half and serve yourself half, along with a fresh salad for a lower glycemic impact.
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