Ingredients For Ricotta Lasagne Pots With Pesto Recipe
8 bunch Trussed cherry tomatoes
1 tablespoon Olive oil
Salt & freshly ground black pepper
800 gram Fresh ricotta
0.25 teaspoon Ground nutmeg
3 teaspoon Finely grated lemon rind
32 Fresh flour gow gee wrappers
1 bunch Fresh basil, leaves picked
2 Garlic Cloves, Peeled
40 gram Finely Grated Parmesan
55 gram Toasted Pine Nuts
80 milliliter Olive oil, extra
Fresh basil leaves, extra, to serve
Nutrition value
368
calories per serving
16 g Fat4 g Protein52 g Carbs1 g FiberOther
Current Totals
16 g Fat
4 g Protein
52 g Carbs
1 g Fiber
MacroNutrients
Carbs
52 g
Protein
4 g
Fiber
1 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
114 mg
Iron
2 mg
Vitamin A
90 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
48 mg
Manganese
1 mg
Phosphorus
111 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
