Erica’s Skinny Lasagna

Today I am excited to share an incredible recipe for lasagna with half the carbs and 1/3 of the calories of a traditional one. I know what you’re thinking. How can a recipe as decadent and carb-laden as lasagna be healthier?

I guess you’ll have to read on to find out…

Basically, instead of having each layer be a noodle, this recipe has you put a thin piece of eggplant in some of the layers. I promise you won’t even miss the extra pasta!

Slice the eggplant, let the eggplant sit out and then roast it in the oven.

PC: snapguide.com

Make sure to stir well for the ingredients to combine.

Print Recipe

Erica’s Skinny Lasagna

This incredible lasagna recipe is half the carbs and 1/3 of the calories your traditional one has- go ahead and indulge!

Prep Time1 hr

Cook Time50 mins

Total Time1 hr 50 mins

Course: Main Course

Cuisine: Italian

Keyword: Eggplant, Eggplant Lasagna, Healthy, Healthy Meals, Lasagna, Low Calories, Low Carb, Low Carb Italian Meals

Servings: 2

Ingredients

• 1 Large Eggplant or two small ones work; thinly cut
• Olive Oil
• 2 Egg Whites
• 1 cup Low Fat Ricotta Cheese
• 2 tbsp Fresh Basil chopped
• 1 Clove Garlic minced
• 1/2 tsp Salt
• Dash of Ground Nutmeg
• 1 cup Favorite Sauce for jarred, I LOVE Emeril’s Gaaahlic sauce
• 1 box Oven-Ready Lasagna Noodles like the kind by Barilla
• 1/2 cup Mozzarella Cheese shredded
• 2 tbsp Parmesan-Style Grated Topping

Instructions

• After you slice the eggplant, let the eggplant sit out for about an hour and then roast it in the oven (with a little olive oil) for 20 minutes in a 425 degree oven. Carefully flip it half way through. You will know when its done when it’s brown and golden.
  
• While the eggplant is cooking, in a medium bowl, combine egg whites, ricotta cheese, basil, garlic, salt, and nutmeg. Stir well until all ingredients are well combined.
  
• Spray a large lasagna pan (about 13″X 9″ X 2″”) with nonstick spray. You can use any size pan, you just may need more or less of the ingredients depending on the size. Pour 1/8 cup of your tomato sauce evenly into the bottom of the pan. Top with lasagna sheet(s). Spread 1/8 of the ricotta mixture on top, followed by another 1/8 cup of your sauce. Top with eggplant slice(s).
• Repeat layering with 1/8 cup sauce, lasagna sheet, remaining ricotta mixture, 1/8 cup sauce, and remaining eggplant slices until you’ve created lots of yummy layers.
  
• Top your lasagna with the mozzarella and parmesan cheese Bake for 25 to 30 minutes, until cheese starts to brown.

Honestly, how can you not want to try this?

Love always,
Erica