Vegetable lasagna weight watcher's

Yield: 8 Servings

Measure Ingredient
4½ ounce Lasagna noodles; about 6
1½ cup Ricotta cheese; part skim
½ cup Fresh basil
1 tablespoon Parmesan cheese
¼ teaspoon Salt
⅛ teaspoon Black pepper
1 cup Stewed tomatoes
1 cup Peas; fresh
1 cup Roasted red peppers; chopped
1½ ounce Mozzarella cheese; shredded

Date: Fri, 15 Mar 1996 00:29:31 EST From: MarySpero@... (MS MARY E SPERO) Preheat oven to 350 degrees. In large pot of boiling water, cook lasagna noodles 8-10 minutes; drain and rinse with cold water. Blend ricotta cheese, basil, parmesan, salt and pepper. Spread half the tomatoes in bottom of 11x7 baking pan; top with ¾ cup ricotta mixture; sprinkle with half the peas, red peppers and mozzarella cheese. Repeat layering with remaining ingredients, ending with cheese. Cover with foil and bake 25 minutes. Remove foil and bake 10-15 minutes longer, until bubbly.

Exchanges: 1 P, ½ V, 1 B, 5 C., Per serving: 174 cal, 5 gm fat.



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