![Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/836abcbc840ff1c135e4745ceb3d906b/Derivates/b8838adb8359b65dcc4b90c1fb665ffda290628d.jpg)
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Ingredients
Macadamia Ricotta
- 255 g macadamia nuts, raw (see Tips)
- water, to soak
- 1 lemon
- 85 g ice cubes
- 2 tbsp nutritional yeast
- 1 tsp salt (optional - see Tips)
- 15 g extra virgin olive oil
Pistachio Pesto
- 1 lemon
- 1 tsp salt
- 170 g shelled pistachios
- 100 g fresh basil, leaves only
- 60 g fresh English spinach
- 225 g extra virgin olive oil
Sun-Dried Tomato Pesto
- 200 g sun-dried tomatoes, drained
- 200 g Roma tomatoes, cut into halves
- 15 g fresh basil, leaves only
- 1 eschalot, cut into halves
- 140 g red capsicum, cut into pieces
- 60 g extra virgin olive oil
- 15 g lemon juice
- 30 g agave syrup
- 1 tsp salt
Herb Oil
- 30 g fresh parsley, leaves only
- 15 g fresh basil, leaves only
- 15 g fresh English spinach
- 225 g extra virgin olive oil
Assembly
- 225 g zucchini (approx. 15 cm long)
- salt, to season
- ground black pepper, to season
- 3 tomato, heirloom (medium-sized)
- fresh basil, e.g. petite Italian basil
- Nutrition
- per 1 portion
- Calories
- 5839 kJ / 1395.6 kcal
- Protein
- 19 g
- Carbohydrates
- 46.8 g
- Fat
- 133.2 g
- Saturated Fat
- 20.4 g
- Fibre
- 14.9 g
- Sodium
- 1271.9 mg
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