Veggie Lasagna

By carvalhohm

Ingredients

• 18 uncooked lasagna noodles
• 2 eggs, lightly beaten
• 2 egg whites
• 2 cartons (15 ounces each) reduced-fat ricotta cheese
• 4 teaspoons dried parsley flakes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 8 cups garden-style spaghetti sauce
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans
• 2/3 cup grated Parmesan cheese

Details

Servings 18
Adapted from tasteofhome.com

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in small bowl, whisk eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside.

In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place three noodles over spaghetti sauce in each dish.

Layer each with quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of green beans. Top each with remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.

Cover and freeze one casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving.

To use frozen lasagna: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving. Yield: 2 casseroles (9 servings each).