Easy Cheesy Lasagne
Over a year ago
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Ingredients
- 2 tbsp. egg whites (about one egg)
- ½ cup fat free ricotta cheese
- 1 tbsp. chopped fresh basil
- ½ tsp. chopped garlic
- salt to taste
- Dash Ground Nutmeg
- 1 cup chopped mushrooms
- 1 cup canned chopped tomatoes
- ½ tbsp. Italian seasoning
- 2 sheets oven-ready lasagne pasta
- ¼ cup shredded part-skim mozzarella cheese
- 1 tbsp. Parmesan-style grated topping
- Black pepper to taste
- 2 ¼-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
Accompaniment
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Description
vegetarian, from hungry-girl.com
Method
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1
Preheat oven to 425 degrees. Spray a baking sheet and a loaf pan with nonstick spray.
Lay eggplant on the baking sheet and spray with nonstick spray. Bake for 10 minutes. Flip eggplant and bake until browned and softened, about 10 more minutes.
Meanwhile, in a medium bowl, thoroughly mix egg whites, ricotta cheese, basil, garlic, salt, and nutmeg.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. Stir mushrooms into ricotta mixture.
In a medium bowl, mix crushed tomatoes with Italian seasoning.
Evenly layer ingredients in the loaf pan: 1/4 cup seasoned tomatoes, 1 lasagna sheet, half of the mushroom-ricotta mixture, 1/4 cup seasoned tomatoes, 1 eggplant slice. Repeat layering with remaining ingredients.
Sprinkle with mozzarella cheese and grated topping. Bake until cheese is lightly browned, 20 to 25 minutes. Serve and enjoy!
Makes 2 servings
1/2 of lasagna: 238 calories, 4g fat, 845mg sodium, 31.5g carbs, 5g fiber, 10g sugars, 17.5g protein
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