Recipe courtesy of Hungry Girl
Bonus Recipe: EZ Cheesy Lasagna for Two
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 238
- Total Fat
- 4 grams
- Sodium
- 845 milligrams
- Carbohydrates
- 31.5 grams
- Dietary Fiber
- 5 grams
- Protein
- 17.5 grams
- Sugar
- 10 grams
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 238
- Total Fat
- 4 grams
- Sodium
- 845 milligrams
- Carbohydrates
- 31.5 grams
- Dietary Fiber
- 5 grams
- Protein
- 17.5 grams
- Sugar
- 10 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven until browned and softened, about 20 minutes, carefully flipping halfway through.
- Meanwhile, in a bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.
- Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.
- In a small bowl, combine Italian seasoning with crushed tomatoes. If you like, season with black pepper and additional salt, to taste. Mix well and set aside.
- Spray a large loaf pan with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.
- Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, the remaining ricotta-mushroom mixture, the remaining 1/4 cup tomatoes, and the remaining eggplant slice.
- Evenly top with mozzarella and grated topping. Bake until the cheese starts to brown, 20 to 25 minutes. Serve and enjoy!
