Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

4.7 9 Bewertungen

Vorbereitung 10 Min

Gesamt 4 Std. 20 Min

6 portions

Zutaten

Macadamia Ricotta

raw macadamia nuts (see Tip)
9 oz
water to soak
lemon
1
ice cubes
3 oz
nutritional yeast
2 tbsp
salt (optional) (see Tip)
1 tsp
extra virgin olive oil
½ oz

Pistachio Pesto

lemon
1
salt
1 tsp
pistachio nuts, unsalted shelled
6 oz
fresh basil leaves only
3 ½ oz
fresh spinach leaves
2 oz
extra virgin olive oil
8 oz

Sun-Dried Tomato Pesto

sun-dried tomatoes
7 oz
7 oz sun-dried tomatoes, in oil, drained
Roma tomatoes halved
7 oz
fresh basil leaves only
½ oz
shallot halved
1
red bell pepper cut into pieces
5 oz
extra virgin olive oil
2 oz
lemon juice
½ oz
agave
1 oz
salt
1 tsp

Herb Oil

fresh parsley, leaves only
1 oz
fresh basil leaves only
½ oz
fresh spinach leaves
½ oz
extra virgin olive oil
8 oz

Assembly

zucchini (approx. 6 in. long)
8 oz
salt to season
ground black pepper to season
heirloom tomatoes (medium-sized)
3
fresh basil e.g. petite Italian basil

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 1271.9 mg

Eiweiß 19 g

Brennwert 5839 kJ / 1395.6 kcal

Fett 133.2 g

Ballaststoffe 14.9 g

gesättigte Fettsäuren 20.4 g

Kohlenhydrate 46.8 g

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Auch zu sehen in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Rezepte
USA

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