Pepperoni & Veggie Lasagna

(Note this makes two lasagna pans, if you just want one, cut recipe in half)

Ingredients: 

• 18 uncooked lasagna noodles
• 1 egg
• 3 egg whites
• 1 15 oz. can of fat free ricotta cheese (you may want more, but I prefer less)
• 4 teaspoons parsley flakes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon pepper
• 2 medium size tomatoes, diced or cans of diced tomatoes
• 4 to 8 cups of spaghetti sauce (I used light Ragu & I used 5 cups)
• 4 cups shredded part-skim mozzarella cheese
• 2 16 oz. cans of shredded green beans (you can use fresh or frozen)
• 1 package of turkey pepperoni
• 1/2 cup grated Parmesan Cheese
• Fat free cooking spray 

Directions:

1. Cook lasagna noodles according to package (do not break). 
2. Meanwhile, in a small bowl whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano, & pepper. Set aside.
3. Layer each with 1/4 of the ricotta mixture, diced tomatoes, 1 cup mozzarella cheese.
4. Then add additional three lasagna noodles to each, and top each with 1 can of green beans.
5. Top with 15 to 20 pepperoni slices, remaining ricotta mixture, additional spaghetti sauce, remaining lasagna noodles.
6. Top with mozzarella cheese & parmesan cheese.
7. Bake for 40 to 45 minutes at 375 degrees.

Question for you...what type of veggies do you add to your lasagna???

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