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Grilled Vegetable Lasagna
- prep: 20 min
- cook: 55 min
- total: 1 hr 15 min
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SaveIngredients
- 1 large eggplant, sliced lengthwise into ½ inch thick strips
- 1 large zucchini, sliced lengthwise into ½ inch thick strips
- ¼ cup pesto (or if you don't have pesto--olive oil will work)
- 2 cups ricotta cheese
- 2 eggs
- 1 teaspoon salt
- 1 cup mozzarella, shredded
- 1 teaspoon dried oregano
- pinch of freshly grated nutmeg
- 1 large tomato
- 1 cup homemade tomato sauce, or your favorite jarred brand
- ½ cup freshly grated parmesan cheese
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 249 % Daily Value *
- Total Fat: 19 g 29.03%
- Saturated Fat: 8 g 40.04%
- Trans Fat: 0 g %
- Cholesterol: 55 mg 18.3%
- Sodium: 624 mg 25.99%
- Calcium: 197 mg 19.73%
- Potassium: 356 mg 10.17%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6.24%
- Zinc: 0 mg 0%
- Total Carbohydrate: 11 g %
- Dietary Fiber: 2 g 8.24%
- Sugar: 2 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 11.13%
- Vitamin C 20%
- Vitamin D 2.12%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy1 c
- MyPlate - Protein Total0 oz-eq