Bonus Recipe: EZ Cheesy Lasagna for Two

Name: Bonus Recipe: EZ Cheesy Lasagna for Two
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 2 servings
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

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Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 2 servings

Level: Easy
Total: 1 hr 5 min

Prep: 15 min
Cook: 50 min

Yield: 2 servings

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

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!