| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 2 servings |
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
Instructions
- 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!
Nutrition Facts
| Calories | 238 |
| Total Fat | 4 grams |
| Sodium | 845 milligrams |
| Carbohydrates | 31.5 grams |
| Dietary Fiber | 5 grams |
| Protein | 17.5 grams |
| Sugar | 10 grams |
| Calories | 238 |
| Total Fat | 4 grams |
| Sodium | 845 milligrams |
| Carbohydrates | 31.5 grams |
| Dietary Fiber | 5 grams |
| Protein | 17.5 grams |
| Sugar | 10 grams |
Reviews
We have made this dish several times…we love it.
I just made this for the first time tonight, it is absolutely delicious. Thank you Hungry Girl, it was a lot of food to eat but I could’nt stop eating it. Great work on this one, keep these “very tasty” and “very healthy” recipes coming.
this was very tasty. I will make it again and add alot more veggies.
This recipe is great and the serving size is huge.