Reprinted from The Blood Type Diet Website (

Lasagna for Type O
18 votes


A frugal-minded recipe for Type Os like myself, who love lasagna. The ingredients are probably fine for others, and may be changed accordingly (e.g.: wheat pasta may be OK for some). I shop for rice noodles at Oriental markets, as they tend to be less expensive than health food store non-wheat pastas; but the two may not be equally enriched with vitamins, so concentrate on thesauces, etc. This mixes carbs with proteins, which some may not tolerate.

Best Used By Blood Types:
  • Type A (6 beneficials)
  • Type A Non Secretor (6 beneficials)
  • Type AB (9 beneficials)
  • Type AB Non Secretor (10 beneficials)
  • Type B (5 beneficials)
  • Type B Non Secretor (7 beneficials)
  • Type O (6 beneficials)
  • Type O Non Secretor (8 beneficials)
  • Entree
  • 1 Tablespoon olive oil
  • 1 pound your favorite ground beef/turkey/turkey sausage (check Ingredients)
  • 8 ounces shredded mozzarella
  • 8 ounces feta cheese
  • 1 egg
  • 1 pound flat RICE spring-roll wraps (look like sheets of waxpaper) at Oriental markets; make sure not wheat wraps for eggrolls): NIGHT BEFORE >>SOAK IN COLD WATER 1/2 HOUR, THEN FREEZE IN FOIL OVERNIGHT, THEN THAW BEFORE PREPARING RECIPE--this makes separating wraps much easier.
  • 10 ounce package frozen chopped spinach, thawed
  • 10 ounce package frozen chopped broccoli, thawed
  • 15 ounce can pinto beans, rinsed and drained (or your favorite veggie)[pick something compliant]
  • (3) 8 ounce cans tomato sauce
  • 1/4 teaspoon cayenne pepper
  • 1 Tablespoon Italian seasoning or 3 Tablespoons fresh chopped herbs
  • 1 teaspoon either dry oregano, basil or parsley (or 1 Tablespoon fresh chopped)
  • 2 garlic cloves minced (or 1 teaspoon dry)
  • 1 small onion chopped or 1/4 cup dried onion
  • 32 ounce jar favorite spaghetti sauce (if extra sauce desired)
How to make it:
  1. NIGHT BEFORE >>SOAK [Rice Spring-Roll Wraps] IN COLD WATER 1/2 HOUR, THEN FREEZE IN FOIL OVERNIGHT, THEN THAW BEFORE PREPARING RECIPE--this makes separating wraps much easier.
  2. Preheat oven to 350 degrees.
  3. Meanwhile, in skillet on medium heat, heat olive oil, then add meat, onions and garlic (add water if using dried), and brown.
  4. Add tomato sauce, pepper, and herbs, turning down heat to simmer 10 minutes.
  5. In a medium bowl, mash feta cheese completely, add egg and 6 ounces of mozzarella, mixing thoroughly.
  6. Drain frozen-thawed spinach by opening one end of box and squeezing juice firmly into sink (don't lose any spinach).
  7. Drain thawed broccoli in colander in sink, if necessary.
  8. Combine both with beans in a bowl.
  9. Take small amount of tomato-meat mixture and lightly spread on bottom of 13x9'' baking dish, just to moisten.
  10. Spread 3 layers of rice-wraps on top.
  11. Then a layer of 1/3 of broccoli-spinach-beans mixture, then a layer of 1/3 of cheese mixture and 1/3 of tomato-meat sauce mixture.
  12. Repeat until all ingredients are used except the 2 ounce of mozzarella saved before.
  13. Cover last layer of tomato-meat mixture with 1 layer of rice wraps and this layer of the spaghetti sauce, on top of which spread last 2 ounce of mozzarella. Cover with aluminum foil, and place on oven's central rack, for 30 minutes, after which, uncover foil and bake an additional 10-15 minutes.
  14. In the meantime, heat your favorite spaghetti sauce and use this to top each serving, if desired.
  15. Freeze leftover rice wraps, in foil, for the next time.
  16. Enjoy!

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Rice (White/Brown/Basmati)/ Br...2 ,3 N N B B N N N N
Feta Cheese  N N B B B B N A
Spinach/Spinach Juice1 ,2 B B N N N N B B
Olive Oil1 ,2 B B B B B B B B
Broccoli1 ,2 B B B B B B B B
Mozzarella Cheese  N N B B B B N A

BTD Variations and Substitutions Analysis:

Bean/Legume Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pinto Bean- B B B B A A A N

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Oregano1 N N B B N B N B
Basil1 N N N N N N N B
Parsley1 B N B B B B B B
Pepper (Cayenne/Red Flakes/Jal...- A A A A N N N N

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Turkey1 N B B B N N N N
Beef1 A A A A N N B B

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients rich in glucosinolates.
[3] This recipe uses ingredients which may be genetically modified .

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Dec 16, 2010 at 07:11 PM By: Joe