
Urządzenia i Akcesoria
Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric
Przygotowanie 10 min
Czas całkowity 4 godz. 20 min
6 portions
Składniki
Macadamia Ricotta
-
macadamia nuts raw (see Tip)255 g
-
water to soak
-
lemon1
-
ice cubes85 g
-
nutritional yeast2 tbsp
-
salt (opcjonalnie) (see Tip)1 tsp
-
extra virgin olive oil15 g
Pistachio Pesto
-
lemon1
-
salt1 tsp
-
pistachio nuts, peeled and unsalted170 g
-
fresh basil leaves only100 g
-
fresh spinach leaves60 g
-
extra virgin olive oil225 g
Sun-Dried Tomato Pesto
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sun-dried tomatoes200 g
-
Roma tomatoes halved200 g
-
fresh basil leaves only15 g
-
shallot halved1
-
red bell pepper cut into pieces140 g
-
extra virgin olive oil60 g
-
lemon juice15 g
-
agave syrup30 g
-
salt1 tsp
Herb Oil
-
fresh parsley leaves only30 g
-
fresh basil leaves only15 g
-
fresh spinach leaves15 g
-
extra virgin olive oil225 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
Wartości odżywcze na 1 portion
Kalorie
1395.6 kcal /
5839 kJ
Białko
19 g
Tłuszcz
133.2 g
Węglowodany
46.8 g
Błonnik
14.9 g
Tłuszcz nasycony
20.4 g
Sód
1271.9 mg