Fall recipes: Vegetable lasagna, cabbage soup, squash mac-and-cheese

Serves 10.

Note: Don't be discouraged by the long recipe. Once you prep all the ingredients and roast the vegetables, the lasagna goes together fairly quickly. From Heart Smart.

• 3 c. sliced zucchini

• 3 c. sliced mushrooms

• 3 c. eggplant, peeled and quartered

• 2 red peppers, seeded and sliced

• 5 tbsp. olive oil, divided

• 3/4 tsp. salt, divided

• 3/4 tsp. ground black pepper, divided

• 8 c. plum or Roma tomatoes, quartered

• 3 garlic cloves, peeled, sliced

• 1/2 tsp. fennel seed

• 2 tsp. sugar

• 1 (15 oz.) container low-fat ricotta cheese

• 2 c. shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese, divided

• 2 tbsp. fresh parsley, chopped

• 9 no-boil lasagna noodles

Directions

Preheat the oven to 400 degrees. Have ready 2 large baking sheets with sides, such as a jelly roll pan.

On one baking sheet place the zucchini, mushrooms, eggplant and red peppers. Drizzle with 3 tablespoons olive oil, 2 teaspoons oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat.

On the other baking sheet, toss the tomato wedges with the remaining 2 tablespoons olive oil, garlic, remaining 1 teaspoon oregano, fennel seed, 1/4 teaspoon black pepper and red pepper flakes.

Carefully place the tomatoes and all pan juices in a bowl and add the sugar and remaining 1/4 teaspoon salt. Mash the tomatoes to create a sauce.

In a medium-sized bowl combine the ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley and remaining 1/4 teaspoon black pepper; set aside.

Coat a 9- by 13-inch baking pan with nonstick cooking spray. To begin layering the lasagna, place about 1/3 cup of the tomato sauce in the baking dish, spreading to cover the bottom of the dish. Top with 3 noodles, half the ricotta cheese mixture, half the roasted vegetable mixture and one-quarter of the tomato sauce. Begin again with 3 noodles, remaining cheese mixture, remaining roasted vegetables and remaining 3 noodles. Top noodles with remaining tomato sauce and 1/4 cup Parmesan cheese. Bake lasagna uncovered for 30 to 35 minutes or until edges are bubbly and the cheese topping is golden brown.

Nutrition information per serving:

Calories322Fat17 gSodium490 mg

Protein18 gCholesterol44 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 1 ½ med fat meat, 2 fat.

Serves 8.

Note: From Mary Spencer of Taste: A Cook's Place.

• 1 lb. lean ground beef (93 to 96 percent lean)

• 1 large white onion, finely chopped

• 3 garlic cloves, peeled, minced

• 1 1/2 tsp. sweet paprika

• 1/2 tsp. dried thyme

• 2 (14.5 oz. each) cans petite diced tomatoes

• 5 c. unsalted beef broth or stock

• 4 c. chopped green cabbage

• Freshly cracked black pepper

• 1 c. cooked brown rice

Directions

Drain any fat from the pot and reduce the heat to medium-low. Add the onion, garlic, paprika and thyme and cook until the onions are soft, 5 to 7 minutes. Add the tomatoes, tomato sauce, beef stock and cabbage, and season with the remaining salt and black pepper to taste.

Bring to a boil, reduce the heat to low, cover and simmer until the cabbage is soft, about 35 minutes.

Add the cooked brown rice and simmer 5 more minutes before ladling the soup into 8 serving bowls to serve.

Nutrition information per serving:

Calories160Fat4 gSodium390 mg

Protein15 gCholesterol32 mgDietary fiber4 g

Diabetic exchanges per serving: 1 vegetable, ½ other carb, 2 lean meat.

Serves 8.

Note: Adapted from cookinglight.com by the Detroit Free Press Test Kitchen.

• Nonstick cooking spray

• 1/3 c. fat-free milk

• 1/4 c. egg substitute

• 1 tsp. ground cumin

• 1/8 tsp. ground red pepper

• 1 (14 3/4-oz.) can no-salt-added cream-style corn

• 1 (4-oz.) can chopped green chiles, drained

• 1 (10-oz.) can red enchilada sauce

• 2 c. shredded cooked chicken breast

• 1/2 c. fat-free sour cream

Directions

Coat a 9- by 13-inch baking dish with cooking spray.

In a large bowl combine 1/4 cup cheese, milk, egg substitute, cumin, red pepper, corn, muffin mix and chiles; stir until just moist.

Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese.

Return to oven and bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutrition information per serving:

Carbohydrates36 gSaturated fat3 gCalcium240 mg

Protein19 gCholesterol40 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 other carb, 2 lean meat, ½ fat.

Serves 6.

Note: Adapted from bhg.com by the Detroit Free Press Kitchen.

• 1 1/2 lb. butternut squash, peeled, seeded and cut into chunks (3 1/2 c.)

• 2 3/4 c. (1 percent) milk, divided

• 1/4 c. flour

• 8 oz. smoked Gouda cheese, shredded (2 c.), divided

• 4 slices thick bacon

• 3 slices firm 100 percent whole wheat or multigrain bread

• 2 tbsp. butter, melted

• Fresh flat-leaf Italian parsley

Directions

Preheat oven to 425 degrees.

Meanwhile, in a large saucepan combine the squash and 2 1/2 cups milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to a boil and cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups Gouda until melted; keep warm.

Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble and set aside. Pour off all but 1 tablespoon bacon drippings. Return skillet to the heat.

Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

Add squash-cheese mixture, onions and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.

Place bread in a food processor and pulse with 2 or 3 on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gouda and the breadcrumbs over pasta mixture. Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley.

Calories600Fat21 gSodium770 mg

Carbohydrates75 gSaturated fat12 gCalcium470 mg

Protein27 gCholesterol66 mgDietary fiber7 g

Diabetic exchanges per serving: 5 bread/starch, 2 high fat meat, 1 fat.

Serves 6.

• 1 tbsp. canola oil

• 3 medium onions, chopped

• 1 carrot, chopped

• 1 tbsp. finely chopped jalapeño pepper

• 2 garlic cloves, finely chopped

• 1 tsp. ground cumin

• 1 (28-oz.) can plus 1 (14-oz.) can whole tomatoes, chopped, with juices

• 1 tsp. brown sugar

• 1/4 tsp. salt

• 2 (15 oz. each) cans regular or no-salt-added red kidney beans, rinsed

• 1/2 c. nonfat plain Greek-style yogurt or nonfat sour cream for garnish

• 1/3 c. chopped green onions for garnish

• 1/4 c. chopped fresh cilantro for garnish

Directions

In a Dutch oven, heat oil over medium heat.

Add tomatoes with their juices, sugar and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and bulgur. Simmer until the chili is thickened, about 15 minutes.

Garnish with yogurt, green onions and cilantro, if desired.

Adapted from eatingwell.com. Tested by Susan Selasky for the Free Press Test Kitchen. Analysis with regular canned tomatoes and beans.

Nutrition information per serving:

Calories250Fat4 gSodium625 mg

Protein13 gCholesterol1 mgDietary fiber11 g