Vegetable Lasagna Ww Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 ounce: Lasagna noodles, about 6
1 1/2 cup: Ricotta cheese, part skim
1/2 cup: Fresh basil,
1 tbsp: Parmesan cheese,
1/4 tsp: Salt,
1/8 tsp: Black pepper,
1 cup: Stewed tomatoes,
1 cup: Peas, fresh
1 cup: Roasted red peppers --,
Chopped,
1 1/2 ounce: Mozzarella cheese --,
Shredded,
Directions:
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 :
Source from luhu.jp
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 :
Source from luhu.jp