Ingredients
- Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
- 1 egg white or 2 tbsp. liquid egg whites
- 1/2 cup fat-free ricotta cheese (or alternative below)
- 1 tbsp. chopped fresh basil
- 1/2 tsp. chopped garlic
- 1/4 tsp. salt
- Dash ground nutmeg
- 1 cup chopped mushrooms
- 1 cup canned crushed tomatoes
- 1/2 tbsp. 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 tbsp. reduced-fat Parmesan-style grated topping
Preparation
Step 1
Preheat oven to 425 degrees.
Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
Meanwhile, in a medium 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.
Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.
Spray a large loaf pan (about 9" X 5") 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, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!