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Zucchini Pesto Lasagna with Cashew Cream (Gluten Free/ Dairy Free/ Vegan)
SANDI'S ALLERGY FREE RECIPES(2)Werner-Brown: "Loved this! Super quick to make and delicious.
I…" Read More
6Ingredients
60Minutes
60Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 zucchini (medium size, cut thin into ribbons)
- 1 onion (large, sliced)
- 1 carrot (large size, julienne)
- 1 pepper (large, sliced)
- 1 Tbsp. coconut oil (or olive oil)
- 1 tsp. dried basil
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Directions
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium15mg1% |
| Potassium220mg6% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C20% |
| Calcium2% |
| Iron0% |
* 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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Reviews(2)
Werner-Brown 5 years ago
Loved this! Super quick to make and delicious.
I used raw basil - layering it in each tier. We also used dairy ricotta because we had it in the house. Thanks for the pictures - they help my daughter visualize what we are doing so she can assist in cooking with me : )