Vegetable Lasagna Ww Recipe - Cooking Index
Vegetable Lasagna Ww Recipe - Cooking Index
| 4 1/2 oz | 127g | Lasagna noodles - about 6 |
| 1 1/2 cups | 219g / 7.7oz | Ricotta cheese - part skim |
| 1/2 cup | 118ml | Fresh basil |
| 1 tablespoon | 15ml | Parmesan cheese |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Black pepper |
| 1 cup | 62g / 2.2oz | Stewed tomatoes |
| 1 cup | 237ml | Peas - fresh |
| 1 cup | 146g / 5.1oz | Roasted red peppers - chopped |
| 1 1/2 oz | 42g | Mozzarella cheese - shredded |
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.
Source:
RECIPE FOR HEALTH: Healthy Eating Extra!
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