Veggie Lasagna

• 18 uncooked lasagna noodles
• 2 eggs
• 2 egg whites
• 2 (30 ounce) cartons reduced-fat ricotta cheese
• 4 teaspoons dried parsley flakes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 3 (8 cup) jars spaghetti sauce
• 4 cups shredded part-skim mozzarella cheese
• 23 cup shredded parmesan cheese
• assorted vegetables (I use zucchini, mushrooms, onions, red peppers, garlic)

1. Cook noodles according to package direction.
2. Meanwhile, in a medium bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano, and pepper.
3. Set aside.
4. Spray two 13inX9inX2in baking dishes with cooking spray.
5. Drain noodles.
6. In each baking dish spread 1 cup of spaghetti sauce.
7. Place 3 noodles over spaghetti sauce then layer with quarter of ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, three lasagna noodles and half of your veggies.
8. Top each with remaining ricotta mixture, 1 cup spaghetti sauce, remaining lasagna noodles, spaghetti sauce and mozzarella cheese.
9. Sprinkle Parmesan cheese over each.
10. Cover and freeze one casserole for up to 3 months.
11. Bake remaining lasagna uncovered at 375 for 40-45 minutes or until bubbly and edges are lightly browned.
12. Let stand 10 minutes before serving.
13. To use frozen lasagna: Thaw in refrigerator overnight.
14. Remove from refrigerator 30 minutes before baking.
15. Cover and bake at 375 for 1 1/2 hours or until bubbly.
16. Let stand 10 minutes before serving.

lasagna noodles, eggs, egg whites, cartons, parsley flakes, basil, oregano, pepper, sauce, mozzarella cheese, parmesan cheese, vegetables

Taken from www.food.com/recipe/veggie-lasagna-397368 (may not work)