la-la-la-lasagne

By amity

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!