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Vegetable lasagna ww
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Vegetables, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4 1/2
| oz | 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
| oz | Mozzarella cheese -- | | | Shredded |
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Procedures:
| 1 | Preheat oven to 350 degrees. | | 2 | In large pot of boiling water, cook lasagna noodles 8-10 minutes; drain and rinse with cold water. | | 3 | Blend ricotta cheese, basil, parmesan, salt and pepper. | | 4 | Spread half the tomatoes in bottom of 11x7 baking pan; top with ?cup ricotta mixture; sprinkle with half the peas, red peppers and mozzarella cheese. | | 5 | Repeat layering with remaining ingredients, ending with cheese. | | 6 | Cover with foil and bake 25 minutes. | | 7 | Remove foil and bake 10-15 minutes longer, until bubbly. | | 8 | Exchanges: 1 p, ?v, 1 b, 5 c. per serving: 174 cal, 5 gm fat. | | 9 | recipe by : |
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