Half the noodles; all the hearty goodness. This loaf-pan lasagna swaps out some of the carby pasta for slabs of eggplant. And the fact that it makes two servings means it's perfect for date night! 

Ingredients:

Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry

2 tbsp. liquid egg whites (about 1 egg white)

1/2 cup fat-free ricotta cheese

1 tbsp. chopped fresh basil

1/2 tsp. chopped garlic

1/4 tsp. salt, or more to taste

Dash ground nutmeg

1 cup chopped mushrooms

1 cup canned crushed tomatoes

1/2 tbsp. Italian seasoning

2 sheets oven-ready lasagna noodles

1/4 cup shredded part-skim mozzarella cheese

1 tbsp. reduced-fat Parmesan-style grated topping

Optional seasoning: black pepper  

Directions:

Preheat oven to 425 degrees. Spray a baking sheet and a loaf pan with nonstick spray.

Lay eggplant on the baking sheet and spray with nonstick spray. Bake for 10 minutes. Flip eggplant and bake until browned and softened, about 10 more minutes.

Meanwhile, in a medium bowl, thoroughly mix egg whites, 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 4 minutes. Stir mushrooms into ricotta mixture.

In a medium bowl, mix crushed tomatoes with Italian seasoning.

Evenly layer ingredients in the loaf pan: 1/4 cup seasoned tomatoes, 1 lasagna sheet, half of the mushroom-ricotta mixture, 1/4 cup seasoned tomatoes, 1 eggplant slice. Repeat layering with remaining ingredients.

Sprinkle with mozzarella cheese and grated topping. Bake until cheese is lightly browned, 20 to 25 minutes. Serve and enjoy! 

Makes 2 servings

1/2 of lasagna: 238 calories, 4g fat, 845mg sodium, 31.5g carbs, 5g fiber, 10g sugars, 17.5g protein

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