Veggie Lasagna Recipe
Looking for a great vegetarian dinner or just something different, this dish is to die for.
Ingredients:
18 Lasagna Noodles, uncooked
2 Egg Whites
2 Eggs
4 tsp. Dried Parsley Flakes
2 (15 oz.) cartons Reduced-Fat Ricotta Cheese
2 tsp. Dried Basil
1 tsp. Pepper
2 tsp. Dried Oregano
8 Cups Spaghetti Sauce
4 Cups Part-Skim Mozzarella Cheese, shredded
2 (16 oz.) packages Frozen Green Beans, cut
2/3 Cup Parmesan Cheese, grated
Directions:
Cook the noodles, according to the packages directions. In a small bowl, whisk together the egg whites, eggs, parsley, ricotta cheese, basil, pepper, and oregano, then set aside.
Coat two 13x9” baking pans with cooking spray, and spread 1 cup of spaghetti sauce to the bottom of each pan. Drain the noodles and lay 3 noodles over the sauce in each pan.
Add a layer of ricotta cheese, 1/4 of the cheese, a cup of mozzarella, 3 more noodles, and half of the green beans, to each baking pan.
Top each baking pan with the remaining ricotta, 1 cup of sauce, the remaining lasagna noodles, more spaghetti sauce, and mozzarella cheese. Sprinkle the parmesan over the top.
You can cover one and freeze for 3 months. Bake the lasagna at 375 degrees F for 40 to 45 minutes. Let it sit for 10 minutes before serving. To bake the frozen lasagna, let it thaw overnight in the refrigerator, then cover and bake at 375 degrees F for an hour and 15 minutes to an hour and 30 minutes.
And Enjoy!
Yield: 9 servings per dish
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