Title: Vegetable Lasagna Weight Watcher's
Categories: Pasta
Yield: 8 Servings

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

Date: Fri, 15 Mar 1996 00:29:31 EST

From: MarySpero@prodigy.com (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 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.

MC-RECIPE@MASTERCOOK.COM

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