Bonus Recipe: EZ Cheesy Lasagna for Two

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
  • Yield: 2 servings
  • Nutrition Info
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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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Meanwhile, in a bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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