Bonus Recipe: EZ Cheesy Lasagna for Two
- Level: Easy
- Yield: 2 servings
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- 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
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
Ingredients
2 (1/4-inch-thick) eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tablespoons liquid egg whites
1/2 cup fat-free ricotta cheese
1 tablespoon chopped fresh basil
1/2 teaspoon chopped garlic
1/4 teaspoon salt
Dash ground nutmeg
1 cup chopped mushrooms
1/2 tablespoon Italian seasoning
1 cup canned crushed tomatoes
2 sheets oven-ready lasagna noodles
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon reduced-fat Parmesan-style grated topping
Black pepper, optional
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!