Vegetable "Lasagna" Stacks

EveryDay with Rachael Ray
9Ingredients
360Calories
30Minutes

Ingredients

  • 3 zucchini (cut on an angle into 1/4-inch-thick slices)
  • 1 lemon (zested and juiced)
  • 2 tablespoons EVOO
  • 1 pound ricotta (whole-milk)
  • 1/4 cup heavy cream
  • 5 tablespoons flat leaf parsley (chopped)
  • 2 tablespoons fresh oregano (chopped)
  • 1 beefsteak tomato (large, thinly sliced)
  • 2 tablespoons pesto (refrigerated)
Read Directions

NutritionView more

360Calories
Sodium5%DV120mg
Fat43%DV28g
Protein29%DV15g
Carbs5%DV14g
Fiber16%DV4g

PER SERVING *

Calories360Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat14g70%
Trans Fat
Cholesterol80mg27%
Sodium120mg5%
Potassium690mg20%
Protein15g29%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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