Recipe courtesy of Hungry Girl
Show: Hungry Girl
Episode: Ginormous Food
1 hr 5 min
15 min
50 min
2 servings

Nutrition Info


  • 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


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!

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