Try this Vegetable Lasagna Ww recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Recipe By :
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 2 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 84.2mg | 3 % | |
Potassium 124.6mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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