This is a streamlined lasagna that uses whole-wheat elbow macaroni and that cooks in 30-40 minutes in the air fryer. To speed up the cooking process, you microwave the macaroni in water for about five minutes. I use a homemade meat sauce that includes ground turkey, which keeps the dish lighter in fat. The sauce can be made in advance (and I usually do). A simple filling of cottage and Italian cheeses goes in the middle of the dish, in one layer. Plenty of cheese bakes into a nice crusty layer on top of the lasagna. With lots of fiber in the whole-wheat macaroni, loads of vegetables in the sauce, and plenty of protein, the dish, in moderation (as always), is fine if you're on a diabetic diet. I think the lasagna is easier to do than most, and it has all the usual, comforting flavors of the "real thing." The recipe makes a small, 8-inch square pan, and leftovers reheat well in the microwave. Enjoy!
Easy Air Fryer Elbow Macaroni Lasagna (Diabetic Friendly) -- Makes an 8-inch Square Pan
1 1/2 cups of whole-wheat elbow macaroni
1 cup of low-fat cottage cheese, preferably processed in a blender or food processor
until smooth
1/2 cup of shredded Italian-style cheese
2 tablespoons of grated Parmesan cheese
1/2 teaspoon of dried basil
2 1/2 - 3 cups of meat sauce (see below)
1/2 cup of shredded cheese (Italian or sharp cheddar--I use the cheddar)
Spritz an 8-inch square baking pan well with non-stick cooking spray. You can also use an aluminum foil baking pan (spritz it with non-stick spray) and place it inside the baking pan for easier cleanup. Put the macaroni in a large microwave-safe bowl, add enough water to just cover the macaroni, and microwave the macaroni/water for 3 1/2-5 minutes until boiling. Remove the macaroni from the microwave, stir it, cover it, and let it sit for about 10 minutes. Meanwhile, stir together the ingredients for the filling. Add the cottage cheese, 1/2 cup of shredded Italian cheese, Parmesan, and dried basil to a bowl and mix them well. Place about a third of the sauce in the bottom of the prepared 8-inch pan and spread out the sauce evenly. Drain the macaroni (it should have absorbed most of the water) and put about half of it in the bottom of the pan on top of the sauce. Spread another third of the sauce evenly on top of the macaroni layer. Dollop the cheese filling evenly on top of the sauce and spread out the cheese filling. Spread the remainder of the elbows on top of the cheese filling. Spread the remainder of the sauce on top of the elbows. Air fry the lasagna at 300 degrees for 30-40 minutes until quite crusty brown on top. Spread the 1/2 cup of remaining cheese on top of the lasagna and air fry the lasagna for another 3-5 minutes until the cheese has melted and is bubbly. Let the lasagna stand for at least 10 minutes before serving it. Sprinkle on some fresh basil, if you'd like, just before serving the lasagna.
Meat Sauce
Note: The recipe below will make more sauce than you need for the lasagna recipe. You can use the remainder of the sauce another way (spaghetti?) or freeze it for another meal.
1 tablespoon of canola oil
1 medium onion, chopped
1/2 cup of shredded carrots (from a bag is fine)
1/4 cup of chopped celery
1 teaspoon of salt, divided (plus extra, to taste)
16-20 ounces of lean ground turkey
3-4 cloves of garlic, chopped or 1 teaspoon of garlic powder
28-ounce can of crushed tomatoes
14-16-ounce can of diced tomatoes
2 teaspoon of dried Italian herbs
1/2 teaspoon of dried basil
1/2 teaspoon of pepper
1/2 cup of water and 1 teaspoon of reduced sodium chicken base (I use"Better Than
Bullion)
Heat the oil in a large, non-stick skillet or chef's pan over medium heat and add the onion, carrots, celery, and 1/2 teaspoon of salt. Saute the vegetables for 5-8 minutes or until they start to soften. Crumble in the ground turkey and saute it with the vegetables for about 10 minutes or until the turkey is mostly cooked. Add the garlic and saute it with the turkey mixture for a minute or two. Add the crushed tomatoes, diced tomatoes, Italian herbs, basil, pepper, the remainder of the salt, the water, and the chicken base. Bring the mixture to a boil, then reduce the heat to medium-low and let the sauce simmer, partially covered, for 20-30 minutes or until reduced in volume by about 1/4-1/3. Taste the sauce and adjust the seasonings to your liking.
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