La-la-la-la-lasagna

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 eggplant (cut 2, 1/4 " thick slices lengthwise from a 'long' eggplant, pat dry)
• 1 egg white (or 2 tbsp. liquid egg whites)
• 1/2 cup fat-free ricotta cheese (or alternative below)
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1 dash ground nutmeg
• 1 cup chopped mushroom
• 1 cup canned crushed tomatoes
• 1/2 tablespoon italian seasoning
• additional salt, black pepper, to taste
• 2 sheets oven-ready lasagna noodles (like the kind by barilla)
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon reduced-fat parmesan cheese

Recipe

• 1 preheat oven to 425 degrees.
• 2 spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet.
• 3 bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
• 4 meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. stir well and set aside.
• 5 bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
• 6 add mushrooms and, stirring occasionally, cook until softened, about 4 minutes.
• 7 stir mushrooms into ricotta mixture and set aside.
• 8 add italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. set aside.
• 9 spray a large loaf pan (about 9" x 5") with nonstick spray.
• 10 pour 1/4 cup tomatoes evenly into the bottom of the pan.
• 11 top with 1 lasagna sheet. spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes.
• 12 top with 1 eggplant slice.
• 13 repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
• 14 evenly top with mozzarella and grated topping.
• 15 bake for 20 to 25 minutes, until cheese starts to brown. serve and enjoy!
• 16 serving size: 1/2 of lasagna.
• 17 calories: 238.
• 18 fat: 4g.
• 19 sodium: 845mg.
• 20 carbs: 31.5g.
• 21 fiber: 5g.
• 22 sugars: 10g.
• 23 protein: 17.5g.
• 24 points® value 4*.