Cheese & Pesto Lasagna
100 mins (prep 40, cooking 60)
13 ingredients
6-8 servings
A tasty cheese lasagna that comes out surprisingly light. Don't leave out the pesto; it's wonderful with the tomato sauce. Because we eat a lot of pasta at home, I usually have homemade sauce and pesto on hand, but packaged will work great here, too. Any finely shredded vegetables can replace the zucchini, such as eggplant, carrots, spinach or mushrooms. Freezes well.

Categories:  pasta,-rice-and-grains , european , italian , lasagna , kosher , <-4-hours , vegetarian , pasta , time-to-make ,
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Serving Size (353.36 g)
Servings 6
Amount per Serving
Calories 390.2 Calories from Fat 163.98
% Daily Value *
Total Fat 18.22g 168.18%
Saturated Fat 8.11g 243.24%
Trans Fat 0.01g %
Cholesterol 56.7mg 113.41%
Sodium 1128.26mg 282.06%
Total Carbohydrate 23.82g 47.63%
Dietary Fiber 4.33 g 103.99%
Sugars 9.12 g %
Protein 34.0g 407.97%
Vitamin A 4732.89IU% Vitamin C 4.34mg%
Calcium 835.54mg% Iron 2.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yellow zucchini, green zucchini, basil pesto, dry lasagna noodles