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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 18 |
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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! Ingredients:
18 uncooked lasagna noodles |
2 eggs, lightly beaten |
2 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 (16 ounces) 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:
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 13-in. x 9-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 the remaining ricotta mixture, 1 cup spaghetti sauce, 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 casseroles (9 servings each).
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