Title: Vegetable Lasagna
Categories: Italian6
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

Preheat oven to 350F.

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.

Per serving: 187 Calories (kcal); 8g Total Fat; (37% calories from fat);
10g Protein; 19g Carbohydrate; 29mg Cholesterol; 150mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates

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