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Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric
5.0 4 peringkat
Persiapan 10 menit
Total 4j 20 menit
6 portions
Daftar gratis

Bahan-bahan

Macadamia Ricotta
  • macadamia nuts raw (see Tip)
    255 g
  • water to soak
  • lemon
    1
  • ice cubes
    85 g
  • nutritional yeast
    2 tbsp
  • salt (opsional) (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

Kesulitan

mudah

Nutrisi per 1 portion

Natrium 1271.9 mg
Protein 19 g
Kalori 5839 kJ / 1395.6 kcal
Lemak 133.2 g
Serat 14.9 g
Lemak Jenuh 20.4 g
Karbohidrat 46.8 g

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Juga ditampilkan di

Elevated Plant-Based Cuisine by Matthew Kenney 15 Resep
Kanada

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