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