Veggie Lasagna

posted by 7 years ago


18 uncooked Schar Lasagne noodles

2 eggs

2 egg whites

2 cartons (15 ounces each) reduced-fat ricotta cheese

4 tsp. dried parsley flakes

2 tsp. dried basil

2 tsp. dried oregano

1 tsp. pepper

8 c. Francesco Rinaldi Garden Combo sauce

4 c. (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 c. grated Parmesan cheese


Preheat oven to 375 degrees. 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 the two 13-in. x 9-in. x 2-in. baking dishes coated with cooking spray, spread 1 cup sauce. Drain noodles; place three noodles over sauce in each dish. Layer each with a quarter of the ricotta mixture, 1 cup sauce, 1 cup mozzarella cheese, three lasagna noodles and half of the green beans. Top each with remaining ricotta mixture, 1 cup sauce, remaining lasagna noodles, 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 degrees for 40-45 minutes or until edges bubble and are lightly browned. Let stand for 10 minutes before serving.

tags:  pasta, lasagna, francesco rinaldi, vegetarian, vegetables
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