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Heirloom tomato and zucchini lasagna (Matthew Kenney)

Heirloom tomato and zucchini lasagna (Matthew Kenney)
4.0 4 avaliações
Preparação 10min
Total 4h 20min
6 portions
Registe-se gratuitamente

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1271.9 mg
Proteína 19 g
Energia 5839 kJ / 1395.6 kcal
Gordura 133.2 g
Fibra 14.9 g
Gordura saturada 20.4 g
Hidratos de carbono 46.8 g

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Também apresentado em

Elevated Plant-Based Cuisine by Matthew Kenney 13 Receitas
Austrália e Nova Zelândia

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