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.
Tasty and colorful, even fussy eaters will enjoy this one.
4 1/2 oz lasagna sheets (about six)
1 cup roasted vegetable pasta sauce
2 cups cubed butternut squash
4 medium baby marrows (zucchini)
1 cup chopped or sliced ripe cherry tomatoes
1/2 cup parmesan cheese
1/2 cup shredded american cheese, low fat
1 cup bread crumbs
0.12 cup cheese spread
0.12 cup flour
2 cups milk, fat free
30 g feta cheese
1 dash salt
1 dash pepper
1/2 tsp nutmeg
1. Steam butternut for 10 minutes or until tender. Shake container or rake with fork to fluff. Meanwhile soak lasagna sheets in warm water for 10 minutes.
2. Make cheese sauce as follows: melt the cheese spread over low heat, add flour and cook gently for 1 minute. Add milk and stir until sauce thickens. Add feta cheese and stir until thick. Season to taste with salt, pepper and grated nutmeg.
3. Cut baby marrows into 1/4" slices on the diagonal.
4. Layer as follows in a square pyrex dish: 2-3 tablespoons of cheese sauce spread over base of dish, 2 sheets of lasagna, 1/3 of cheese sauce, butternut, 1/2 pasta sauce, lasagna, 1/3 cheese sauce, baby marrows and cherry tomatoes, pasta sauce, lasagna, and last 1/3 of cheese sauce.
5. Mix grated cheese and breadcrumbs and sprinkle over cheese sauce.
6. Bake in a moderate oven, 350° F (175° C) for 35 minutes until golden and bubbly.
7. Serve with tossed green salad.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 466 kcal | ||
Fat 12.38 g | ||
Carbohydrate 65.16 g | ||
Protein 24.28 g | ||
Iron 89 mg | ||
Calcium 261 mg | ||
Cholesterol 55 mg | ||
Monounsaturated Fat 3.32 g | ||
Polyunsaturated Fat 1.73 g | ||
Saturated Fat 6.15 g | ||
Sodium 1141 mg | ||
Sugar 16.78 g | ||
Potassium 1043 mg | ||
Vitamin A 723 mcg | ||
Vitamin C 182 mg | ||
Fiber 3.7 g |
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