Cheesy Veggie Lasagna

Name: Cheesy Veggie Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2 lasagnas (9 servings each).
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

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

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

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 13x9-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 remaining ricotta mixture and 1 cup spaghetti sauce. Layer with 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.

Nutrition Facts

1 piece: 320 calories, 10g fat (5g saturated fat), 56mg cholesterol, 713mg sodium, 38g carbohydrate (14g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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

Reviews

Click stars to rate

Average Rating:

katlaydee3

Jan 1, 2016

This was a good vegetable lasagna recipe. The only change I made was to pre-cook the green beans and I am very glad I did.
Cwaz23

Oct 14, 2014

Too many other good veggie-based lasagna recipes to use this one. We really didn't care forit.
agagnette

Sep 17, 2012

delicious and so easy!
SHOK

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!!!
dingerbo

Aug 19, 2010

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

Jun 8, 2010

I agree that I like it without the green beans and also added sauteed portabella mushrooms for taste and texture.
LadyRev1

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!
Gwen57

Feb 18, 2010

Its good
kristine46

Dec 5, 2008

RE: Veggie lasagna,Zucchini is very good as the vegetable in this rrecipe. I've tried it. Kristine46
tln06

Sep 28, 2008

I use Zucchini, squash and roasted red peppers.