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Vegetable lasagna ww

Yield: 8 Servings

Ingredients:

• 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 --

Instructions:

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 :

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