Bonus recipe: EZ cheesy lasagna for two

Method

Bonus recipe: EZ cheesy lasagna for two

Preheat the oven to 220C/Gas Mark 7. Spritz both sides of each aubergine slice with nonstick spray and place on a baking sheet. Bake in the oven until browned and softened, about 20 minutes, carefully flipping halfway through.

Meanwhile, in a bowl, combine the egg white, ricotta cheese, basil, garlic, salt and nutmeg. Stir well and set aside.

Place a frying pan sprayed with nonstick spray over a medium-high heat on the hob. Add the mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir the mushrooms into the ricotta mixture and set aside.

In a small bowl, combine the Italian seasoning with the chopped tomatoes. If you like, season with black pepper and additional salt, to taste. Mix well and set aside.

Spray a large loaf tin with nonstick spray. Pour 60ml of the tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half the ricotta-mushroom mixture on top, followed by another 60ml of tomatoes. Top with 1 aubergine slice.

Repeat the layering with 60ml tomatoes, 1 lasagna sheet, the remaining ricotta-mushroom mixture, the remaining 60ml tomatoes, and the remaining aubergine slice.

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

PER SERVING (12 of lasagna): 238 calories, 4g fat, 845mg sodium, 31.5g carbs, 5g fibre, 10g sugars, 17.5g protein