4 1/2 oz Lasagna noodles -- about 6
1 1/2 c  Ricotta cheese -- part skim
1/2 c  Fresh basil
1 tb Parmesan cheese
1/4 ts Salt
1/8 ts Black pepper
1 c  Stewed tomatoes
1 c  Peas -- fresh
1 c  Roasted red peppers --
Chopped
1 1/2 oz 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 11×7 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.