Veggie Lasagna

18 uncooked lasagna noodles

2 eggs

2 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 spaghetti sauce

4 cups shredded part-skim mozzarella cheese

2 packages (16 oz each) frozen cut green beans or 8 cups fresh green beans

2/3 cup grated parmesan cheese

*recipe makes 2*

1. 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.

2. In two 13"x9" baking dishes coated with cooking spray, spread 1 cup of spaghetti sauce. Drain noodles; place three noodles over sauce in each dish.

3. Layer each with a quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 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.

4. Cover and freeze.

5. Thaw. Bake uncovered at 375 for 45 to 60 minutes or until bubbly and edges are lightly browned. Let stand 10 minutes before serving.

from "Taste of Home Freezer Pleasers" cookbook