Minggu, 27 Maret 2011

Veggie Lasagna Recipe


  • 18 uncooked lasagna noodles
  • eggs
  • 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


  • 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. Yield: 2 casseroles (9 servings each).

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