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Zucchini Lasagna With Vegan Ricotta
CAMILLE STYLES16Ingredients
65Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup chopped walnuts
- 2 garlic cloves
- 7 oz. firm tofu (extra-)
- 1/2 cup zucchini (chopped)
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/2 cup fresh basil (chopped)
- sea salt
- freshly ground pepper
- 5 oz. lasagna noodles (brown rice)
- virgin olive oil (extra-, for drizzling)
- 1 can diced tomatoes
- 2 zucchini (sliced into thin planks)
- 1 cup grated pecorino cheese
- freshly ground black pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium450mg19% |
| Potassium640mg18% |
| Protein18g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C50% |
| Calcium60% |
| Iron15% |
* 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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