Instructions: 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.

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