Veggie Lasagna

Name: Veggie Lasagna
Ingredients: 18 uncooked lasagna noodles; 2 eggs; 2 egg whites; 2 (30 ounce) cartons reduced-fat ricotta cheese; 4 teaspoons dried parsley flakes; 2 teaspoons dried basil; 2 teaspoons dried oregano; 1 teaspoon pepper; 3 (8 cup) jars spaghetti sauce; 4 cups shredded part-skim mozzarella cheese; 23 cup shredded parmesan cheese; assorted vegetables (I use zucchini, mushrooms, onions, red peppers, garlic)

12 ingredients

16 steps

Ingredients

18 uncooked lasagna noodles
2 eggs
2 egg whites
2 (30 ounce) cartons reduced-fat ricotta cheese
4 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon pepper
3 (8 cup) jars spaghetti sauce
4 cups shredded part-skim mozzarella cheese
23 cup shredded parmesan cheese
assorted vegetables (I use zucchini, mushrooms, onions, red peppers, garlic)

Directions

1

Cook noodles according to package direction.
2

Meanwhile, in a medium bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano, and pepper.
3

Set aside.
4

Spray two 13inX9inX2in baking dishes with cooking spray.
5

Drain noodles.
6

In each baking dish spread 1 cup of spaghetti sauce.
7

Place 3 noodles over spaghetti sauce then layer with quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of your veggies.
8

Top each with remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese.
9

Sprinkle Parmesan cheese over each.
10

Cover and freeze one casserole for up to 3 months.
11

Bake remaining lasagna uncovered at 375 for 40-45 minutes or until bubbly and edges are lightly browned.
12

Let stand 10 minutes before serving.
13

To use frozen lasagna: Thaw in refrigerator overnight.
14

Remove from refrigerator 30 minutes before baking.
15

Cover and bake at 375 for 1 1/2 hours or until bubbly.
16

Let stand 10 minutes before serving.