Basil Pesto and Sun Dried Tomato Lasagna
We make our own pesto from summertime Basil grown in our home garden, with just a hint of olive oil, mostly basil, water, garlic, pine nuts and salt for a low fat version. We then use plastic wrap to roll-up the pesto in log shape, bag them and freeze for future use. Our "sundried" tomatoes are made from our own tomatoes too - dried in a dehydrator machine, and stored for the winter in freezer bags.
CALORIES: 475.2 |
FAT: 10.5g |
PROTEIN: 24.8g |
CARBS: 69.1g |