| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Pasta, Vegetables, Italian, Low-cal |
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 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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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