| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 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; shredded |
INSTRUCTIONS
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 MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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