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.