Veggie Lasagna
The recipe Veggie Lasagna could satisfy your Mediterranean craving in around 1 hour and 10 minutes. One portion of this dish contains approximately 23g of protein, 12g of fat, and a total of 365 calories. This recipe serves 18. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up part-skim mozzarella cheese, parmesan cheese, pepper, and a few other things to make it today. To use up the egg whites you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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 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.
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.
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.