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“Who wouldn't want to sing when they learn they can eat 1/2 a pan of this lasagna and still stay on their diet. Even if you make this recipe with low-fat or light ricotta cheese, each serving of lasagna will have 253 calories, 6.5g fat, and a POINTS® value of 5*. Not bad at all! Courtesy of Hungry Girl!”

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet.
  3. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
  4. Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.
  5. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
  6. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes.
  7. Stir mushrooms into ricotta mixture and set aside.
  8. Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.
  9. Spray a large loaf pan (about 9" X 5") with nonstick spray.
  10. Pour 1/4 cup tomatoes evenly into the bottom of the pan.
  11. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes.
  12. Top with 1 eggplant slice.
  13. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
  14. Evenly top with mozzarella and grated topping.
  15. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!
  16. Serving Size: 1/2 of lasagna.
  17. Calories: 238.
  18. Fat: 4g.
  19. Sodium: 845mg.
  20. Carbs: 31.5g.
  21. Fiber: 5g.
  22. Sugars: 10g.
  23. Protein: 17.5g.
  24. POINTS® value 4*.

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