INGREDIENTS
2
(1/4-in thick) eggplant slices
1
egg white
1/2 cup
light or low-fat ricotta cheese
1 tbsp
chopped fresh basil
1/2 tsp
chopped garlic
1/4 tsp
salt
ground nutmeg
1 cup
chopped mushrooms
1 cup
canned crushed tomatoes
1/2 tbsp
Italian seasoning
2
sheets oven-read lasagna noodles
1/4 cup
shredded part-skim mozzarella cheese
1 tbsp
reduced-fat Parmesan-style grated topping
black pepper (optional)