Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

4.7 9 évaluations

Prép. 10min

Total 4h 20min

6 portions

Ingrédients

Macadamia Ricotta

raw macadamia nuts (see Tip)
9 oz
water to soak
lemon
1
ice cubes
3 oz
nutritional yeast
2 tbsp
salt (optionnel) (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

Niveau

facile

Infos nut. par 1 portion

Sodium 1271.9 mg

Protides 19 g

Calories 5839 kJ / 1395.6 kcal

Lipides 133.2 g

Fibre 14.9 g

Graisses saturées 20.4 g

Glucides 46.8 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recettes
États-Unis

Vous pourriez aussi aimer...

Tomato Soup with Grilled Cheese Second Bowl

40min

Slow Cooked White Chicken Chili

2h 10min

Heirloom Tomato Gazpacho

1h 10min

Lentil Salad

35min

Pumpkin Chili

50min

Farro Salad with Cucumber Yogurt Dressing

1h 20min

Tamale Pie (Anna)

1h 30min

Lentil Mushroom Stroganoff

55min

Tuscan White Bean Stew

1h

Mushroom Ragu with Zoodles

40min

Black Beans

30min

Smoky Black Bean Soup

35min