TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set aside. Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened. Add the herbs & continue to saute stirring occasionally for a few minutes longer. Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally. Set aside, once coked. THE OTHER SAUCE: Heat oil, stir in the flour & cook for about 30 seconds. Remove from the heat & slowly beat in the milk, ensuring that no lumps form. Return to the heat & cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper & nutmeg. Set aside. TO ASSEMBLE: If using dried pasta, it is advisable to cook it first. If using fresh pasta, just sprinkle with a few drops of water before baking. Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top with half with the other sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining the other sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme. Bake in a pre-heated oven at 400F for 45 minutes, until bubbling hot. Serve with home-made garlic bread & a green salad. * If using fresh peas, blanch before adding them to the lasagna layers. Compliments of: Kathleens Recipe Swap Page firstname.lastname@example.org http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest V4 #9 by email@example.com on Feb 28, 1999
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 30 (37%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 168.5mg||6 %|
|Potassium 361.2mg||10 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.6g|
|Protein 3.3g||5 %|
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Calories per serving: 81
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