My close family, friends and colleagues all know about my Weight Watchers obsession. I’ve lost many pants sizes and maintained my figure by counting points and utilizing HungryGirl.com. This informative web site provides product recommendations, recipes, tips, and tricks for all the hungry chicks out there. Sign up for the daily e-mail and stay on top of the latest and greatest healthy options.
Tonight, I plan to make a Hungry Girl lasagna that has less than 250 calories and four points per serving! But don’t be turned off – I promise it’s so delicious that my boyfriend will not even notice the difference. This recipe is also easy on the wallet as it calls for a number of ingredients that are kitchen staples.
I’ve made this my own by weaving in extra nutrition with roasted garlic, zuchini, mushrooms and onions. This isn’t an exact science and I used whatever I had in my refrigerator. Check out the recipe to see for yourself how delicious 250 calories can be!
Hungry Girl Lasagna
- Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
- 1 liquid egg whites or 2 tbsp.
- 1/2 cup fat-free ricotta cheese (or alternative below)
- 1 tbsp. chopped fresh basil
- 1/2 tsp. chopped garlic
- 1/4 tsp. salt
- Dash ground nutmeg
- 1 cup chopped mushrooms
- 1 cup canned crushed tomatoes
- 1/2 tbsp. Italian seasoning
- Additional salt, , to taste
- 2 sheets oven-ready lasagna noodles (like the kind by Barilla)
- 1/4 cup shredded part-skim mozzarella cheese
- 1 tbsp. reduced-fat Parmesan-style grated topping
Directions: Preheat oven to 425 degrees. Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about , carefully flipping halfway through, until browned and softened. Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside. Spray a large loaf pan (about 9″ X 5″) with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice. Evenly top with mozzarella and grated topping.
Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!
Serving Size: 1/2 of lasagna