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Lasagna From Marsha 1948 Recipe

Looking for an easy Lasagna from Marsha 1948 recipe? Learn how to make Lasagna from Marsha 1948 using healthy ingredients.


Submitted by marsha1948

Makes 2 servings



This is the Hungry Girl Recipe (check out their website!). It's delicious and uses no-boil lasagna noodles. *The only thing I could not put in the list of ingredients is 2 1/4 inch slices of eggplant sliced lengthwise from the eggplant. You can make it without it, but it adds flavor, bulk and not a lot of calories. You can also use reduced fat Parmesan.

Recipe Ingredients for Lasagna from Marsha 1948

1 egg white or 2 tbsp. liquid egg whites
1/2 cup fat-free ricotta cheese
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt
1 dash ground nutmeg
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
19 g lasagna noodles, two sheets
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. grated Parmesan cheese

Recipe Directions for Lasagna from Marsha 1948

  1. Preheat oven to 425 degrees.

  2. Spritz both sides of each eggplant slice *(SEE NOTE IN DESCRIPTION) with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.

  3. Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.

  4. 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.

  5. Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.

  6. 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.

  7. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.

  8. Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!

  9. MAKES 2 SERVINGS

Categories

Main Dish

Nutrition Facts
Serving Size 271.2g
Amount Per Serving
Calories
244
Calories from Fat
89
% Daily Value*
Total Fat
9.9g
15%
Saturated Fat
5.5g
27%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
752mg
31%
Potassium
241mg
7%
Total Carbohydrates
21.1g
7%
Dietary Fiber
4.4g
18%
Sugars
8.4g
Protein
18.8g
Vitamin A 33% Vitamin C 17%
Calcium 37% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in calcium
  • High in selenium
  • High in vitamin A
  •   Bad points
  • High in saturated fat
  • High in sodium
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