Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

5.0 4 Bewertung

Zubereitung 10 Min

Gesamt 4 Std. 20 Min

6 portions

Zutaten

Macadamia Ricotta

macadamia nuts raw (see Tip)
255 g
water to soak
lemon
1
ice cubes
85 g
nutritional yeast
2 tbsp
salt (optional) (see Tip)
1 tsp
extra virgin olive oil
15 g

Pistachio Pesto

lemon
1
salt
1 tsp
pistachio nuts, peeled and unsalted
170 g
fresh basil leaves only
100 g
fresh spinach leaves
60 g
extra virgin olive oil
225 g

Sun-Dried Tomato Pesto

sun-dried tomatoes
200 g
200 g sun-dried tomatoes, in oil, drained
Roma tomatoes halved
200 g
fresh basil leaves only
15 g
shallot halved
1
red bell pepper cut into pieces
140 g
extra virgin olive oil
60 g
lemon juice
15 g
agave syrup
30 g
salt
1 tsp

Herb Oil

fresh parsley leaves only
30 g
fresh basil leaves only
15 g
fresh spinach leaves
15 g
extra virgin olive oil
225 g

Assembly

zucchini (approx. 15 cm long)
225 g
salt to season
black pepper, ground to season
heirloom tomatoes (medium-sized)
3
basil, fresh e.g. petite Italian basil

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 1271.9 mg

Protein 19 g

Kalorien 5839 kJ / 1395.6 kcal

Fett 133.2 g

Ballaststoff 14.9 g

Gesättigte Fettsäuren 20.4 g

Kohlenhydrate 46.8 g

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Auch enthalten in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Rezepte
Kanada

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