Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Lay eggplant slices on the baking sheet and spray slices with non stick spray. Bake for 10 minutes. Flip eggplant and bake until browned and softened, about 10 mins.
Meanwhile, in a medium bowl, thorought mix eggs whities, ricotta cheese, basil, garlic, salt and nutmeg
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 40 mins. Stir muchrooms into ricotta mixture..
Spray 9x5 loaf pan with nonstick spray. In another medium bowl, mix crushed tomatoes with Itial seasonging.
Evenly layer ingredients in the loaf pan, 1/4 cup seasoned tomtatoes, 1 lasagna sheet, half of the muchroom-rocotta mixtgure, 1/4 cup seasoned tomatoes, 1 eggplant slice. Repeat layering with remailing ingredients.
Sprinkl with mozzarella cheese and grated topping. Bake until cheese is light browned, 20 to 25
minutes. Serve and engoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 42 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 18.1mg||6 %|
|Sodium 204.6mg||7 %|
|Potassium 126.7mg||3 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.8g|
|Protein 9.4g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 87
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