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Veggie Lasagna

Veggie Lasagna
This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! —Alyce Wyman, Pembina, North Dakota
18 ServingsPrep: 30 min. Bake: 40 min. + standing

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

Directions

  • 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.
  • In each of two 13-in. x 9-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 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 the remaining ricotta mixture, 1 cup
© Taste of Home 2013

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Veggie Lasagna (continued)

Directions (continued)

  • 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 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. Yield: 2 casseroles (9 servings each).
Nutrition Facts: 1 piece equals 320 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 713 mg sodium, 38 g carbohydrate, 5 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013