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
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
Reviews
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.
Too many other good veggie-based lasagna recipes to use this one. We really didn't care forit.
No comment left
delicious and so easy!
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 family loves this dish, especially with all the different cheeses! Yummy!
I agree that I like it without the green beans and also added sauteed portabella mushrooms for taste and texture.
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!
Its good
RE: Veggie lasagna,Zucchini is very good as the vegetable in this rrecipe. I've tried it. Kristine46