Category: Vegetarian Dishes

Serves: 8

Ingredients

• 4 oz shredded part-skim mozzarella cheese
• 2 Tbsp Parmesan cheese (grated)
• 1 cup part-skim ricotta cheese
• 2 tsp canola oil
• 1 medium eggplant
• 1 lb fresh mushrooms
• 1/2 cup diced onion
• 9 lasagna noodles (wheat-free, gluten-free if needed)
• 1 (15 1/2 oz) jar spaghetti sauce, no added salt

Directions

1. Trim off the ends of eggplant and cut into very thin slices. Spray a nonstick pan with cooking oil and brown eggplant slices over medium heat. Set aside. In the same pan, add chopped onions and cook, stirring frequently for about 3 to 5 minutes. Add sliced mushrooms and continue to cook until mushrooms are tender.
2. Preheat oven to 350 degrees F.
3. Spoon 1/3 cup tomato sauce into 11X 7-inch baking dish. Add first layer of uncooked lasagna noodles and cover with a layer of ricotta, mushroom mixture, mozzarella cheese, eggplant slices. Repeat to make three layers and finish with sauce and Parmesan cheese. Cover and bake for 40 minutes. Let stand at least ten minutes before cutting.

Nutrition Facts

Calories 265.1, Fat 8.2g, Cholesterol 19.7mg, Sodium 430.6mg, Carbohydrates 34.5g, Protein 14.4g