[X]

Home > Recipes > Veggie Lasagna

Veggie Lasagna Recipe

Veggie Lasagna Recipe photo by Taste of Home

Read reviews (10)

Rate recipe

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

This recipe is:

Diabetic Friendly

[X]

Rate Veggie Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Veggie Lasagna Recipe

Prep: 30 min. Bake: 40 min. + standing

Yield: 18 Servings

30 40 70

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 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).

Nutritional 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.

Originally published as Veggie Lasagna in Simple & Delicious September/October 2008, p45

Draining Lasagna Noodles

To keep lasagna from becoming watery when baking, it's important to drain the noodles well. Here's a good way to do that: Drain and rinse the cooked noodles in a colander. Take each noodle, shake off excess water and lay flat on pieces of waxed paper until most of the water has evaporated.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Veggie Lasagna

Veggie Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 10 reviews

Sort Reviews:

Reviewed on Sep. 17, 2012 by agagnette

delicious and so easy!

Reviewed on Apr. 07, 2011 by SHOK

I always use California mix (i.e. broccoli, cauliflower, & carrots) in this type of recipe. Zucchini is good too either with this or just plain. But skip the green beans!!!

Reviewed on Aug. 19, 2010 by dingerbo

My family loves this dish, especially with all the different cheeses! Yummy!

Reviewed on Jun. 08, 2010 by abooketc@yahoo.com

I agree that I like it without the green beans and also added sauteed portabella mushrooms for taste and texture.

Reviewed on May. 05, 2010 by LadyRev1

This was a good recipe, not great, but good. Personally, the green beans didn't pair verry well as far as texture goes. MIght try a different veggie next time, but the garden spaghetti sauce was a nice touch!

Reviewed on Feb. 18, 2010 by Gwen57

Its good

Reviewed on Dec. 05, 2008 by kristine46

RE: Veggie lasagna,

Zucchini is very good as the vegetable in this rrecipe. I've tried it. Kristine46

Reviewed on Sep. 28, 2008 by tln06

I use Zucchini, squash and roasted red peppers.

Reviewed on Sep. 04, 2008 by Geri Witt

I bet it would be great with thin sliced zucchini too!

Reviewed on Sep. 04, 2008 by jenaveeve

I thought this recipe was good, but I didn't care for it too much with the green beans. I think next time I might put Broccoli in instead of the beans. Otherwise, everything else with the recipe was great.