Summer Squash and Pesto Ricotta Lasagna

Summer Squash and Pesto Ricotta Lasagna

recipe by

240
calories
23
ingredients
12
servings
3.98

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Ingredients

2 tbsps olive oil
2 leeks sliced
2 zucchini cut into ½-inch pieces
2 yellow squash cut into ½ inch pieces
1/4 tsp fine sea salt
1/4 cup pinenuts
2 cloves garlic
1/2 tsp salt
1 tbsp water
2 tbsps olive oil
2 tbsps olive oil
2 cloves garlic minced
56 ozs crushed tomatoes with basil
2 tbsps tomato paste
1/2 tsp fine sea salt
3 cups shredded mozzarella cheese 3/4 cup each layer
fresh basil for garnish

Nutrition Facts

240
calories
13
g fat
6
g sugar
Amount Per Serving (recipe is 12 servings)
Calories 240
Calories From Fat 120
% Daily Value*
Total Fat 13g
20%
Saturated Fat 4g
20%
Trans Fat g
Cholesterol 15mg
5%
Sodium 470mg
20%
Potassium 770mg
22%
Total Carbohydrates 20g
7%
Dietary Fiber 4g
16%
Sugars 6g
Protein 10g
20%
Vitamin A
35%
Vitamin C
50%
Calcium
20%
Iron
10%

Weight Watchers Points

PointsPlus: 6
SmartPoints: 8