Cheesy Veggie Lasagna

Name: Cheesy Veggie Lasagna
Ingredients: 18 uncooked lasagna noodles; 2 large eggs; 2 large 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 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

12 ingredients

5 steps

Ingredients

18 uncooked lasagna noodles
2 large eggs
2 large 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 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

Directions

1

Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside.
2

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.
3

Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
4

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.
5

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the 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.