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Cheesy 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
  • Total Time
    Prep: 30 min. Bake: 40 min. + standing
  • Makes
    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

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 3 noodles over spaghetti sauce in each dish.
  • Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 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 1 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.

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Reviews

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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.

  • marliesg
    May 30, 2013

    No comment left

  • 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