HG's Ez Cheesy Lasagna for Two
Indulge in this healthy pasta dish
Are you counting calories? Here's a delicious pasta dish that doesn't taste like a diet meal.
Ingredients
Cooking Directions
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!
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This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe Summary
Main Ingredients: eggplant, egg whites, ricotta, basil, garlic, nutmeg, mushrooms, tomato, italian seasoning, lasagna noodles, mozzarella cheese, parmesan
Course: Dinner, Main Course
