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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 361.5
  • Total Fat: 4.8 g
  • Cholesterol: 12.8 mg
  • Sodium: 517.0 mg
  • Total Carbs: 58.5 g
  • Dietary Fiber: 7.5 g
  • Protein: 21.6 g

View full nutritional breakdown of HG's EZ Cheesy Lasagna for Two calories by ingredient
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HG's EZ Cheesy Lasagna for Two

Submitted by: JOANNINE
HG's EZ Cheesy Lasagna for Two

Introduction

La-la-la-la-lasagna!
Here it is. Our first-ever recipe for lasagna that contains noodles. Woohoo!!!
~~~~~~~~~~~~~
Serving Size: 1/2 of lasagna
Calories: 238
Fat: 4g
Sodium: 845mg
Carbs: 31.5g
Fiber: 5g
Sugars: 10g
Protein: 17.5g
POINTSŪ value 4*
La-la-la-la-lasagna!
Here it is. Our first-ever recipe for lasagna that contains noodles. Woohoo!!!
~~~~~~~~~~~~~
Serving Size: 1/2 of lasagna
Calories: 238
Fat: 4g
Sodium: 845mg
Carbs: 31.5g
Fiber: 5g
Sugars: 10g
Protein: 17.5g
POINTSŪ value 4*

Number of Servings: 2

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
    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

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!


Number of Servings: 2

Recipe submitted by SparkPeople user JOANNINE.






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