Serves 8 to 10. Mixed colors of bell peppers make this a stunning main dish. Heat Sherry in 10-inch nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft but not browned, 5 minutes. Add peppers and mushrooms and cook until mushrooms lose their liquid, 5 minutes. Stir in basil. Remove from heat. Puree ricotta and cottage cheeses in blender or food processor. To assemble, spoon 1 cup of pasta sauce in bottom of 9-by 13-inch baking pan coated with nonstick vegetable spray. Top with layer of uncooked noodles, 1/3 of vegetables, then 1/3 of cheese mixture. Repeat until all ingredients are used up, ending with pasta sauce. In small bowl, stir together Parmesan cheese and bread crumbs and sprinkle over lasagna. Cover with foil and refrigerate overnight. Bake at 350 degrees for 1 hour. Remove foil and bake until lightly browned and bubbling, about 15 to 20 minutes longer. Calories 350, Carbohydrates 61 g, Protein 14 g, Fat 2 g, Cholesterol 7 mg, Sodium 590 mg, Calcium 229 mg, Dietary fiber 5 g. WW points =6 Recipe by: Heathful Cooking by Mary Carroll, Star Trib 3/11/99 Posted to fatfree digest by Kathleen
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 48 (15%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 52.4mg||16 %|
|Sodium 509.3mg||18 %|
|Potassium 292mg||8 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 46.8g|
|Protein 17g||24 %|
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Calories per serving: 311
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