Good Morning America Recipes

HG's Ez Cheesy Lasagna for Two

Indulge in this healthy pasta dish

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Lisa Lillien has tricks for cutting the fat while still indulging the craving.
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Servings:2
Difficulty: Easy
Cook Time: min

Are you counting calories? Here's a delicious pasta dish that doesn't taste like a diet meal.

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
  • 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.


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