Eggplant Lasagna for Two with Ricotta
Individual eggplant lasagna layered with herbed ricotta, sautéed mushrooms, and crushed tomatoes, finished with melted mozzarella. Baked in a loaf pan for an easy, portion-controlled dinner that uses oven-ready noodles and fat-free cheese for lighter indulgence.
Ingredients
- 2 eggplant slices (1/4-inch thick, cut lengthwise), patted dry
- 2 tbsp egg whites or fat-free liquid egg substitutewhole egg1 egg for 2 tbsp whitesconf:4Full guide →
- ½ cup fat-free ricotta cheeseregular ricotta1:1tags:higher fat
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- 1 tbsp fresh basil, chopped
- ½ tsp garlic, chopped
- ¼ tsp salt
- ground nutmeg, dash
- 1 cup mushrooms, chopped
- 1 cup canned crushed tomatoes
- ½ tbsp Italian seasoning
- 2 sheets oven-ready lasagna noodles
- ¼ cup part-skim mozzarella cheese, shreddedfull-fat mozzarella1:1tags:higher fat
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- 1 tbsp reduced-fat Parmesan-style grated topping
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Preheat oven to 425 degrees. Spray a baking sheet and loaf pan with nonstick spray.
- 2
Place eggplant slices on the baking sheet, spray with nonstick spray, and bake until browned and softened, flipping halfway through.
- 3
In a medium bowl, combine egg whites, ricotta, basil, garlic, salt, and nutmeg. Mix well.
- 4
Heat a skillet sprayed with nonstick spray over medium-high heat. Cook and stir mushrooms until softened.
- 5
Stir mushrooms into ricotta mixture.
- 6
In a small bowl, mix crushed tomatoes with Italian seasoning. Season to taste with salt and black pepper if desired.
- 7
Spread 1/4 cup seasoned tomatoes into loaf pan. Top with 1 lasagna sheet.
- 8
Spread half the ricotta mixture over the sheet, followed by another 1/4 cup tomatoes.
- 9
Top with 1 eggplant slice.
- 10
Repeat layering with tomatoes, lasagna sheet, remaining ricotta mixture, tomatoes, and eggplant slice.
- 11
Sprinkle with mozzarella and Parmesan topping.
- 12
Bake until mozzarella begins to brown and entire dish is hot.
Tips
Pat eggplant slices dry before baking to reduce moisture and achieve better browning.
Flipping eggplant halfway ensures even cooking on both sides.
Layer ingredients in the order specified to balance flavors and textures throughout the dish.
Good to Know
Cover and refrigerate up to 2 days. Reheat covered at 350 degrees until warmed through.
Prepare ricotta mixture and mushrooms up to 1 day ahead. Assemble lasagna just before baking for best texture.
Serve hot directly from the loaf pan. Pairs well with a side salad or garlic bread.
Common Mistakes
Do not skip patting eggplant dry to avoid excess moisture that creates a soggy dish.
Do not skip flipping eggplant halfway to avoid uneven browning and incomplete cooking.
Substitutions
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