CHEESY VEGGIE LASAGNA

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!

—Alyce Wyman, Pembina, ND

Prep: 30 min. • Bake: 40 min. + standing • Makes: 2 lasagnas (9 servings each)

• 18 uncooked lasagna noodles
• 2 large eggs
• 2 large egg whites
• 2 cartons (15 oz. each) reduced-fat ricotta cheese
• 4 tsp. dried parsley flakes
• 2 tsp. dried basil
• 2 tsp. dried oregano
• 1 tsp. pepper
• 8 cups garden-style spaghetti sauce
• 4 cups shredded part-skim mozzarella cheese
• 2 pkg. (16 oz. each) frozen cut green beans or 8 cups cut fresh green beans
• ⅔ cup grated Parmesan cheese

1. Cook the noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, reduced-fat ricotta cheese, parsley, basil, oregano and pepper; set aside.

2. In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain the noodles; place 3 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, 3 more lasagna noodles and half of green beans. Top each with the remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each.

4.  Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and the edges are lightly browned. Let lasagna 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 ¼-1 ½ hours or until bubbly. Let stand for 10 minutes before serving.

1 piece: 320 cal., 10g fat (5g sat. fat), 56mg chol., 713mg sod., 38g carb. (14g sugars, 5g fiber), 18g pro. Diabetic exchanges: 2 starch, 2 lean meat, 2 vegetable.