Cheesy Veggie Lasagna

• 18 uncooked lasagna noodles
• 2 large eggs
• 2 large 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 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

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 each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place three 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, three 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.
4. Cover and freeze one casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375u0b0 for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving.
5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375u0b0 for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.

lasagna noodles, eggs, egg whites, cartons, parsley flakes, basil, oregano, pepper, gardenstyle spaghetti sauce, mozzarella cheese, green beans, parmesan cheese

Taken from www.tasteofhome.com/recipes/cheesy-veggie-lasagna/ (may not work)