La Times Free-form Lasagna With Slow-roasted Tomatoes And Pesto Recipe

Keto Friendliness Gauge

Net Carbs are 4% of calories per serving, at 10g per serving. This food is keto-friendly.

How keto-friendly is La Times Free-form Lasagna With Slow-roasted Tomatoes And Pesto? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for La Times Free-form Lasagna With Slow-roasted Tomatoes And Pesto Recipe

  • Net Carbs are 4% of calories per serving, at 10g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.
  • This meal may require cooking oil. Not all cooking oils are healthy. Extra virgin olive oil and avocado oil are the best cooking oils to use in recipes, whereas plant-based oils are the worst for your health. Virgin coconut oil and butter fall in the middle. Learn more about the healthiest and unhealthiest cooking oils.

La Times Free-form Lasagna With Slow-roasted Tomatoes And Pesto Recipe Nutrition Label

Nutrition Facts

Serving Size: 10 servings   ( 109 g )
Amount Per Serving
Calories: 233
Total Fat: 19g
Saturated Fat: 5g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 11g
Trans Fat: 0g
Cholesterol: 32mg
Sodium: 253mg
Total Carbohydrates: 11g
Dietary Fiber: 1g
Sugar: 1g
Protein: 6g
Calcium: 118mg Iron: 1mg
Potassium: 193mg Vitamin A: 75mcg
Vitamin C: 8mg Vitamin D: 0mcg

Ingredients

  • In season, this recipe is wonderful with heirloom tomatoes
  • otherwise use Roma tomatoes.
  • 3/4 cup flour, plus more for dusting
  • 1/2 cup plus 4 teaspoons olive oil, divided
  • 1 egg
  • 1 pound ripe tomatoes, peeled and cut into 8 lengthwise slices each
  • Salt
  • Freshly ground black pepper
  • 1 cup whole-milk ricotta cheese
  • 2 cloves garlic, plus 1/2 teaspoon minced garlic, divided
  • 1 tablespoon minced parsley
  • 2 cups basil leaves
  • 2 tablespoons toasted pine nuts
  • 1/4 cup grated pecorino Romano cheese

Instructions

Visit La Times's website to view the recipe instructions. (Via Edamam)