Ingredients
18 uncooked lasagna noodles2 large eggs2 large egg whites2 cartons (15 ounces each) reduced-fat ricotta cheese4 teaspoons dried parsley flakes2 teaspoons dried basil2 teaspoons dried oregano1 teaspoon pepper8 cups garden-style spaghetti sauce4 cups shredded part-skim mozzarella cheese2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans2/3 cup grated Parmesan cheese
Preparation
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 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish.
Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.
Cover and freeze 1 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.
