
裝置與配件
Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric
準備 10 分
總時間 4小時 20 分
6 portions
食材
Macadamia Ricotta
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macadamia nuts raw (see Tip)255 g
-
water to soak
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lemon1
-
ice cubes85 g
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nutritional yeast2 tbsp
-
salt (非必選) (see Tip)1 tsp
-
extra virgin olive oil15 g
Pistachio Pesto
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lemon1
-
salt1 tsp
-
pistachio nuts, peeled and unsalted170 g
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fresh basil leaves only100 g
-
fresh spinach leaves60 g
-
extra virgin olive oil225 g
Sun-Dried Tomato Pesto
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sun-dried tomatoes200 g
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Roma tomatoes halved200 g
-
fresh basil leaves only15 g
-
shallot halved1
-
red bell pepper cut into pieces140 g
-
extra virgin olive oil60 g
-
lemon juice15 g
-
agave syrup30 g
-
salt1 tsp
Herb Oil
-
fresh parsley leaves only30 g
-
fresh basil leaves only15 g
-
fresh spinach leaves15 g
-
extra virgin olive oil225 g
Assembly
-
zucchini (approx. 15 cm long)225 g
-
salt to season
-
black pepper, ground to season
-
heirloom tomatoes (medium-sized)3
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basil, fresh e.g. petite Italian basil
營養價值 每 1 portion
卡路里
1395.6 kcal /
5839 kJ
蛋白質
19 g
脂肪
133.2 g
碳水化合物
46.8 g
纖維
14.9 g
飽和脂肪
20.4 g
鈉
1271.9 mg