Sounds time consuming... but might be worth it !

Here it is. Hungry - Girl's first-ever recipe for lasagna that contains noodles. Woohoo!!! Ingredients: Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry 1 egg white or 2 tbsp. liquid egg whites 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, black pepper, 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 20 minutes, 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! MAKES 2 SERVINGS

Serving Size: 1/2 of lasagna Calories: 238 Fat: 4g Sodium: 845mg Carbs: 31.5g Fiber: 5g Sugars: 10g Protein: 17.5g HG Alternative! If made with low-fat or light ricotta cheese, each serving of lasagna will have 253 calories, 6.5g fat,