Skinny Lasagna

The idea for this recipe came from my previous enchilada recipe. When I was eating dinner that night I distinctly remembered thinking that the tortillas really reminded me of pasta. There was just something about the texture that was freakishly "pasta-ish" (yes, I just made up a slew of words there!). I was on my own for dinner tonight. Bryan was working late and Isabella was growing increasingly terrified of my concoction when she saw all the veggies coming out of the fridge. I figured that even if this came out terrible I could always just make a sandwich! :)

I will start by saying that this was a huge hit and slight miss, all at the same time. I really LOVED the texture from the tortilla in place of pasta. I liked the layering of the veggies. Where did I miss the mark? Well, this was the first time I have ever used fat free ricotta cheese. I really was thrown off by that. Looking back I should have seasoned the ricotta with a little salt, pepper & parsley. I also would have skipped the eggplant and replaced it with a protein like ground turkey or even chicken. While I found this meal to be very good, I did miss the protein :( The base and general vibe of this recipe is spot on for me though and I fully intended to make it again. I was even thinking this could be good as a "caprese lasagna" using tomatoes, basil, mozzarella and the tortilla. It was a fast meal with tons of possibilities! Experiment with it!

• 1 tortilla wrap (I used a La Tortilla Factory 100 calorie 98% fat free wrap)
• 1/4 cup fat free ricotta cheese
• 1/4 cup Cabot 50% reduced fat shredded cheese
• 1/4 cup fire roasted tomatoes
• 2 slices fresh tomatoes
• 1 slice eggplant
  
• 1 cup baby spinach
• 1/4 cup sliced white mushrooms

Preheat oven to 400 degrees (I actually used my toaster oven for this one!)

I used an oversized coffee cup/soup crock for this recipe. Cut out 4 circles of the tortilla with a cookie or biscuit cutter. You will want it to be close to the size of the cup you plan to use (maybe just a tad bit smaller if you plan to remove it from the dish before you eat).

Spread a small amount of the fire roasted tomatoes in the bottom of the dish.
This will prevent the tortilla from sticking to the bottom.

Now spread half of the ricotta cheese on your tortilla and put it on top of the tomatoes.

Coat a small non-stick pan with cooking spray and cook the spinach and mushrooms just until the spinach is wilted. Layer the spinach and mushrooms over the ricotta.

Cover with another layer of tortilla.

Use that same non-stick pan that you had wilted the spinach in and cook up that slice of eggplant a little. You just want to take the "snap" out of it. Lightly spray the pan with cooking spray and give the eggplant a little sprinkle of salt and pepper. Cook it on each side about 2-3 minutes.

Spread some more fire roasted tomatoes on the tortilla and cover it with the slice of eggplant.

Sprinkle on half of the shredded cheese (1/8 cup) on top of the eggplant.

Place another tortilla over the eggplant/cheese.

Cover with the two slices of fresh tomato.

Spoon on the remaining ricotta cheese.

Place the final tortilla and cover it with the remaining 1/8 cup of shredded cheese.

Bake in the oven for about 15-20 minutes or until it is heated through and the cheese is light golden brown.

I removed it from the dish with two serving spoons because I thought it looked nicer served on a plate!

Like I said, there is room for improvement here but all in all I was thrilled with this recipe!

The calorie count for this was only 228!

Enjoy!