Vegetable lasagna ww

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

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. Recipe By :

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