Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  ounces        lasagna noodles -- about 6
   1 1/2  cups          ricotta cheese -- part skim
     1/2  cup           fresh basil
   1      tablespoon    parmesan cheese
     1/4  teaspoon      salt
     1/8  teaspoon      black pepper
   1      cup           stewed tomatoes
   1      cup           peas -- fresh
   1      cup           roasted red peppers -- chopped
   1 1/2  ounces        mozzarella cheese -- shredded

Preparation:

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.