Naturally Ella · by Erin Alderson
Zucchini Pesto Lasagna
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 33%
CARBS 25G24% OF CAL
4G FIBER0G ADDED2G INTRINSIC19G OTHER2G TOTAL SUGAR
FAT 31G66% OF CAL
9G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered lasagna using sliced zucchini and a homemade kale pesto sauce with mozzarella cheese. A summer-friendly vegetarian main that's lighter than traditional lasagna.
mainmediterraneancasserolepasta⚙️ food processor🍲 stockpot🔥 oven🌀 blendervegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 pound zucchini (cut into 1/4” thick rounds)
- 1/4 cup minced scallions (through the greens)
- 1 cup whole milk Ricotta
- 2 cups packed kale leaves (stems removed (2 ounces))
- 1 cup packed basil (1 ounce)
- 1/2 cup toasted pumpkin seeds
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic
- Pinch of salt
- 1/2 cup water
- 4 sheets of cooked whole wheat lasagna noodles (see note)
- 2 ounces mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 33%
CARBS 25G24% OF CAL
4G FIBER0G ADDED2G INTRINSIC19G OTHER2G TOTAL SUGAR
FAT 31G66% OF CAL
9G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 276mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 301mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.