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Cheesy Veggie Lasagna Recipe
Cheesy Veggie Lasagna Recipe photo by Taste of Home

Cheesy Veggie Lasagna Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing
MAKES: 18 servings

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

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.

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 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.
  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 the remaining ricotta mixture, 1 cup spaghetti sauce, 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. Yield: 2 casseroles (9 servings each).
Originally published as Veggie Lasagna in Simple & Delicious September/October 2008, p45

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.

Full-Bodied White Wine

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

Reviews for Cheesy Veggie Lasagna

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (8)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 17, 2012

delicious and so easy!

MY REVIEW
Reviewed Apr. 7, 2011

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!!!

MY REVIEW
Reviewed Aug. 19, 2010

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

MY REVIEW
Reviewed Jun. 8, 2010

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

MY REVIEW
Reviewed May. 5, 2010

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!

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