Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

5.0 5 評分

準備 10 分

總時間 4小時 20 分

6 portions

食材

Macadamia Ricotta

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

Pistachio Pesto

lemon
1
salt
1 tsp
pistachio nuts, peeled and unsalted
170 g
fresh basil leaves only
100 g
fresh spinach leaves
60 g
extra virgin olive oil
225 g

Sun-Dried Tomato Pesto

sun-dried tomatoes
200 g
200 g sun-dried tomatoes, in oil, drained
Roma tomatoes halved
200 g
fresh basil leaves only
15 g
shallot halved
1
red bell pepper 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 spinach leaves
15 g
extra virgin olive oil
225 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

難易度

簡單

營養價值每 1 portion

鈉 1271.9 mg

蛋白質 19 g

卡路里 5839 kJ / 1395.6 kcal

脂肪 133.2 g

纖維 14.9 g

飽和脂肪 20.4 g

碳水化合物 46.8 g

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Elevated Plant-Based Cuisine by Matthew Kenney 15 食譜
加拿大

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