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| 4 1/2 x ca. 30 g | Lasagna noodles; about 6 |
| 1 1/2 Tasse | Ricotta cheese; part skim |
| 1/2 Tasse | basil fresh |
| 1 Esslöffel | parmesan |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | black pepper |
| 1 Tasse | tomatoes stewed |
| 1 Tasse | Peas fresh |
| 1 Tasse | Roasted red peppers; chopped |
| 1 1/2 x ca. 30 g | Mozzarella shredded |
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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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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