PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by Kimberly Holland Ramekins help keep these cheesy, decadent layers in portion-perfect shape.
This recipe includes superfoods such as:
Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.
8 uncooked lasagna noodles
1 ounce prosciutto, thinly sliced
1 teaspoon extra-virgin olive oil
1 shallot, chopped
1 (12-ounce) package presliced mushrooms
1 (9-ounce) package fresh spinach
2 cups part-skim ricotta cheese
2 ounces Parmesan cheese, grated
2 tablespoons fresh thyme, divided
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 ounce fontina cheese, shredded
Cooking spray
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
Preheat oven to 350 °.
Cook pasta according to directions until al dente, omitting salt and fat; drain. Cut each noodle crosswise into 4 pieces, forming 32 squares.
Cook prosciutto in a large skillet over medium-high heat until crisp. Remove prosciutto from pan; crumble. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add shallot; sauté 2 minutes. Add mushrooms; cook 8 minutes, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach wilts. Remove from heat. Drain.
Combine ricotta cheese, Parmesan, 1 1/2 tablespoons thyme, and next 3 ingredients (through fontina) in a large bowl. Add spinach mixture and prosciutto, stirring well to combine.
Coat 8 (6-ounce) ramekins with cooking spray. Place ramekins on a jelly-roll pan. Arrange 1 pasta square in bottom of each ramekin. Spoon one-third of filling evenly over pasta squares; top filling with 1 pasta square. Repeat layers twice, ending with pasta. Combine remaining 1 1/2 teaspoons thyme and mozzarella cheese. Sprinkle evenly over lasagnas.
Cover pan loosely with foil coated with cooking spray. Bake at 350 ° for 20 minutes. Uncover and bake an additional 15 minutes or until bubbly and browned. Let stand 10 minutes before serving.
Serving Size: 8
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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