Recipe - Vegetable Lasagna Weight Watchers

4 One half ounce Lasagna noodles; about 6
1 One half cup Ricotta cheese; part skim
One half cup Fresh basil
1 tablespoon Parmesan cheese
One fourth teaspoon Salt
1/8 teaspoon Black pepper
1 cup Stewed tomatoes
1 cup Peas; fresh
1 cup Roasted red peppers; chopped
1 One half ounce Mozzarella cheese; shredded

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 810 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 Three fourths 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 1015 minutes longer, until bubbly.
Exchanges: 1 P, One half V, 1 B, 5 C., Per serving: 174 cal, 5 gm fat.

MCRECIPE@MASTERCOOK.COM

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