|
|
|
|
 |
|
|
| Vegetable Lasagna Weight Watcher's Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 8
|
|
|
Ingredients
4 1/2 oz lasagna noodles; about 6
1 1/2 cup ricotta cheese; part skim
1/2 cup fresh basil
1 tablespoon parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup stewed tomatoes
1 cup peas; fresh
1 cup roasted red peppers; chopped
1 1/2 oz mozzarella cheese; shredded
Cooking Directions:
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.
pasta
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
