Heirloom tomato and zucchini lasagna (Matthew Kenney)

Heirloom tomato and zucchini lasagna (Matthew Kenney)

4.0 4 oceny

Przygotowanie 10 min

Czas całkowity 4 godz. 20 min

6 portions

Składniki

Macadamia ricotta

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

Pistachio pesto

lemon
1
salt
1 tsp
shelled pistachios
170 g
fresh basil leaves only
100 g
fresh English spinach
60 g
extra virgin olive oil
225 g

Sun-dried tomato pesto

sun-dried tomatoes drained
200 g
Roma tomatoes cut into halves
200 g
fresh basil leaves only
15 g
eschalot cut into halves
1
red capsicum 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 English spinach
15 g
extra virgin olive oil
225 g

Assembly

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

Poziom trudności

łatwy

Wartości odżywcze na 1 portion

Sód 1271.9 mg

Białko 19 g

Kalorie 5839 kJ / 1395.6 kcal

Tłuszcz 133.2 g

Błonnik 14.9 g

Tłuszcz nasycony 20.4 g

Węglowodany 46.8 g

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Dostępny w

Elevated Plant-Based Cuisine by Matthew Kenney 13 Przepisów
Australia i Nowa Zelandia

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