Vegetable Lasagna Ww
- 4 1/2 oz Lasagna noodles -- about 6
- 1 1/2 c Ricotta cheese -- part skim
- 1/2 c Fresh basil
- 1 tb Parmesan cheese
- 1/4 ts Salt
- 1/8 ts Black pepper
- 1 c Stewed tomatoes
- 1 c Peas -- fresh
- 1 c Roasted red peppers --
- Chopped
- 1 1/2 oz Mozzarella cheese --
- Shredded
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 3/4 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, 1/2 V, 1 B, 5 C. Per serving: 174 cal, 5 gm fat.
Recipe By :
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 3/4 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, 1/2 V, 1 B, 5 C. Per serving: 174 cal, 5 gm fat.
Recipe By :
