| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian6 |
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
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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