La-La-La-La-Lasagna - cooking recipe

Ingredients

1 eggplant (cut 2, 1/4 \" thick slices lengthwise from a 'long' eggplant, pat dry)
1 egg white (or 2 tbsp. liquid egg whites)
1/2 cup fat-free ricotta cheese (or alternative below)
1 tablespoon chopped fresh basil
1/2 teaspoon chopped garlic
1/4 teaspoon salt
1 dash ground nutmeg
1 cup chopped mushroom
1 cup canned crushed tomatoes
1/2 tablespoon 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 tablespoon reduced-fat parmesan cheese

Preparation

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!
Serving Size: 1/2 of lasagna.
Calories: 238.
Fat: 4g.
Sodium: 845mg.
Carbs: 31.5g.
Fiber: 5g.
Sugars: 10g.
Protein: 17.5g.
POINTS(R) value 4*.