Zucchini Lasagna with Lemon-Pea Pesto
- 1 of 4 Finely zest lemon and squeeze 2 tsp juice. Pulse zest and juice in a food processor with peas, 1/2 cup basil, 2 tbsp oil, 2 tbsp water, the garlic and 1/2 tsp salt.
- 2 of 4 Tear 1/4 cup basil and toss with tomatoes, 1 tbsp oil and 1/4 tsp salt.
- 3 of 4 Using a mandoline slicer (see Note), slice zucchini lengthwise into 1/8-inch-thick strips. Place 2 zucchini strips overlapping slightly on a serving plate. Dot with 2 tbsp pea pesto, 1 tbsp ricotta and 8 to 10 tomato halves. Repeat twice. Top with another layer of zucchini strips. Repeat to make 4 servings.
- 4 of 4 Drizzle 1 tsp oil over lasagnas and sprinkle with salt and pepper. Serve with remaining tomatoes.
Servings Per Recipe: 4
Per Serving: 21 g Fat, total, 25 g carb., 7 g fiber, 320 kcal cal., 14 g pro.