Grilled Garden Vegetable Lasagna With Puttanesca Sauce

UC DAVIS INTEGRATIVE MEDICINE PROGRAM
16Ingredients
Seconds
160Calories

Ingredients

US|METRIC
  • 2 cups basil pesto (or No-Oil Pesto)
  • 1/4 cup water (or vegetable broth*)
  • 6 fresh basil leaves (large, chopped)
  • 4 yellow bell peppers (or red)
  • 4 zucchini (large, sliced on a diagonal about 1/4-inch thick)
  • 3 thyme sprigs (fresh, leaves stripped from the stems and chopped)
  • 2 garlic cloves (minced)
  • 1 shallot (minced)
  • 1 Italian eggplant (large, sliced into 1/4-inch thick rounds)
  • 1 onion (large, sliced into 1/4-inch thick rounds)
  • 10 ounces mozzarella (shredded, optional**)
  • 1 pound lasagna noodles (cooked in boiling salted water just until al dente, drained, and rinsed)
  • ricotta (Herb)
  • puttanesca sauce
  • kosher salt
  • freshly ground black pepper
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    NutritionView More

    160Calories
    Sodium12% DV280mg
    Fat12% DV8g
    Protein20% DV10g
    Carbs4% DV12g
    Fiber12% DV3g
    Calories160Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol30mg10%
    Sodium280mg12%
    Potassium510mg15%
    Protein10g20%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber3g12%
    Sugars4g8%
    Vitamin A15%
    Vitamin C180%
    Calcium20%
    Iron2%

    * 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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