Vegetable Lasagna - 2

Recipe Ingredients

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

Recipe Instructions

Preheat oven to 350F.

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.

Source:
Mario Batali

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