Ingredients:
Two 1/4" thick eggplant slices (cut lengthwise from a long eggplant), patted dry (125g)
2 T egg substitute
1/2 c reduced fat ricotta cheese
1 clove of garlic, chopped
1/4 t salt
Dash ground nutmeg
1 c sliced mushrooms
1 c canned crushed tomatoes
1/2 T italian seasoning
Additional salt and pepper, to taste
2 lasagne noodes, cooked or oven ready
1/4 c shredded part-skim mozzarella cheese
1 T grated parmesan cheese
Directions:
Preheat oven to 425F.
Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 min, carefully flipping halfway through, until browned and softened.
Meanwhile, in a medium bowl, combine egg substitute, ricotta cheese, 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 small baking dish (or large loaf pan) with nonstick spray. Pour 1/4 c tomatoes evenly into the bottom of the pan. Top with 1 lasagne noodle. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 c tomatoes. Top with 1 eggplant slice.
Repeat layering with 1/4 c tomatoes, 1 lasagne noodle, remaining ricotta-mushroom mixture, remaining 1/4 c tomatoes, and remaining eggplant slice.
Evenly top with mozzarella and grated parmesan. Bake for 20-25 minutes, until cheese starts to brown. Serve and enjoy!
Makes 2 servings.
Calories: 309
Fat: 7.5g
Saturated Fat: 4.5g
Carbs: 41g
Protein: 21g
Ratings:
Kristen: 4.75
Dave: 3.5
No comments:
Post a Comment