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Hungry Girl’s EZ Cheesy Lasagna for Two

It’s easy to overeat when it comes to pasta dishes. TV host, author and “foodologist” Hungry Girl Lisa Lillien has a solution – adding veggies to expand your pasta! This homemade lasagna recipe adds a thick slice of eggplant to every other layer. It’ll leave you feeling totally full after only one serving, without overloading on calories.
Ingredients
Makes 2 servings
2 (1/4-in thick) eggplant slices (cut lengthwise from a long eggplant), patted dry1 egg white or 2 tbsp liquid egg whites1/2 cup light or low-fat ricotta cheese1 tbsp chopped fresh basil1/2 tsp chopped garlic1/4 tsp salt, or more to tasteDash ground nutmeg1 cup chopped mushrooms1 cup canned crushed tomatoes1/2 tbsp Italian seasoning2 sheets oven-ready lasagna noodles1/4 cup shredded part-skim mozzarella cheese1 tbsp reduced-fat Parmesan-style grated toppingBlack pepper, optional
Directions Preheat oven to 425° F. Spray a baking sheet with nonstick spray. Lay eggplant slices 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. Spray a 9-inch by 5-inch loaf pan with nonstick spray. 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!
Nutrition Facts250 calories6.5g fat31g carbs5g fiber16.5g protein
17 of April, 2012

Hungry Girl’s EZ Cheesy Lasagna for Two

It’s easy to overeat when it comes to pasta dishes. TV host, author and “foodologist” Hungry Girl Lisa Lillien has a solution – adding veggies to expand your pasta! This homemade lasagna recipe adds a thick slice of eggplant to every other layer. It’ll leave you feeling totally full after only one serving, without overloading on calories.

Ingredients

Makes 2 servings

2 (1/4-in thick) eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tbsp liquid egg whites
1/2 cup light or low-fat 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
Black pepper, optional

Directions 
Preheat oven to 425° F. Spray a baking sheet with nonstick spray. Lay eggplant slices 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. Spray a 9-inch by 5-inch loaf pan with nonstick spray. 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!

Nutrition Facts
250 calories
6.5g fat
31g carbs
5g fiber
16.5g protein


Posted 1 year ago
Tags:  #HHFFacts  #RECIPES  #Food

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