How do you adjust the family’s eating habits to be diabetes-friendly? With this simple and veal and ricotta bake.
Ingredients
- 3 teaspoons olive oil
- 6 (600g) uncrumbed veal schnitzels, halved
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 225g jar chargrilled eggplant, drained, rinsed, chopped
- 700g jar tomato pasta sauce
- 400g can brown lentils, drained, rinsed
- 1/4 cup fresh basil leaves, torn
- 50g baby spinach
- 350g fresh reduced-fat ricotta cheese
- 1 egg, lightly beaten
- 2 tablespoons grated parmesan cheese
- 2 tablespoons reduced-fat grated pizza cheese
- Small basil leaves, to serve
Method
- Step 1Preheat oven to 180°C /160°C fan-forced. Lightly grease a 6cm-deep, 20cm x 30cm (base) 10 cup-capacity baking dish. Heat 1 teaspoon oil in a large frying pan over high heat. Cook schnitzels, in batches, for 30 seconds each side or until lightly browned. Transfer to a plate.
- Step 2Heat remaining oil over medium heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add eggplant. Cook, stirring, for 1 minute. Add tomato sauce. Cook, stirring occasionally, for 6 to 8 minutes or until slightly thickened. Add lentils, basil and spinach. Cook, stirring occasionally, for 2 minutes or until just wilted.
- Step 3Layer half the schnitzels in bottom of prepared dish. Spoon over half the sauce mixture. Repeat with remaining schnitzels and sauce mixture.
- Step 4Combine ricotta, egg and 1 tablespoon parmesan in a bowl. Season with pepper. Spoon over sauce mixture. Smooth top. Sprinkle with remaining parmesan and pizza cheese. Bake for 25 to 30 minutes or until top is golden. Stand for 5 minutes. Top with basil. Serve.
- Diabetes friendly
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1504 kj
Energy
15g
Fat Total
6g
Saturated Fat
5g
Fibre
38g
Protein
78mg
Cholesterol
726.96mg
Sodium
10g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Chargrill 1 medium eggplant, sliced, instead of using pre-made and save around $1.66 in total.
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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