CHIC EATS: Zucchini & Chickpea Lasagna [RECIPE]

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  • Serves 4


    ½ Cup Fresh Basil Leaves

    2 Garlic Cloves, Peeled

    1 ½ Cups Canned Chickpeas, Strained and Rinsed

    ½ Cup Low Fat Ricotta Cheese

    2 Teaspoons Extra Virgin Olive Oil

    Kosher Salt

    Black Pepper

    2 Large Zucchini, Cut Lengthwise into ¼ Inch Thick Strips

    ½ Cup Pasta Sauce

    2 Tablespoons Parmesan Cheese, Grated


    1. Prepare a food processor with the blade attachment.

    2. Pick basil leaves off the stems to measure indicated amount. Place in bowl of food processor.

    3. Smash the garlic under the side of your chef’s knife to remove the peel. Add to the food processor. Turn on food processor to mince the garlic and fresh basil. Scrape down the sides.

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