Vegetable lasagna weight watcher's
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
MC-RECIPE@...
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