Cheesy Veggie Lasagna Recipe

4 12 21
Cheesy Veggie Lasagna Recipe
Cheesy Veggie Lasagna Recipe photo by Taste of Home
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Cheesy Veggie Lasagna Recipe

Read Reviews
4 12 21
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + standing

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. Yield: 2 lasagnas (9 servings each).
Originally published as Veggie Lasagna in Simple & Delicious September/October 2008, p45

Nutritional 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.

  • 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
  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 13x9-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 remaining ricotta mixture and 1 cup spaghetti sauce. Layer with 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 lasagnas (9 servings each).
Originally published as Veggie Lasagna in Simple & Delicious September/October 2008, p45

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Reviews forCheesy Veggie Lasagna

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katlaydee3 User ID: 3741999 240811
Reviewed 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."

MY REVIEW
Cwaz23 User ID: 6908223 98243
Reviewed Oct. 14, 2014

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

MY REVIEW
agagnette User ID: 4978152 155518
Reviewed Sep. 17, 2012

"delicious and so easy!"

MY REVIEW
SHOK User ID: 5616182 155517
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
dingerbo User ID: 4904933 172839
Reviewed Aug. 19, 2010

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

MY REVIEW
[email protected] User ID: 2846950 154328
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
LadyRev1 User ID: 4959994 157407
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!"

MY REVIEW
Gwen57 User ID: 2489726 170503
Reviewed Feb. 18, 2010

"Its good"

MY REVIEW
kristine46 User ID: 2154073 98736
Reviewed Dec. 5, 2008

"RE: Veggie lasagna,

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

MY REVIEW
tln06 User ID: 2605476 81913
Reviewed Sep. 28, 2008

"I use Zucchini, squash and roasted red peppers."

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