Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
TM6

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

5.0 (5 valutazioni )

Ingredienti

Macadamia Ricotta

  • 9 oz raw macadamia nuts (see Tip)
  • water, to soak
  • 1 lemon
  • 3 oz ice cubes
  • 2 tbsp nutritional yeast
  • 1 tsp salt (see Tip) (opzionale)
  • ½ oz extra virgin olive oil

Pistachio Pesto

  • 1 lemon
  • 1 tsp salt
  • 6 oz pistachio nuts, unsalted, shelled
  • 3 ½ oz fresh basil, leaves only
  • 2 oz fresh spinach leaves
  • 8 oz extra virgin olive oil

Sun-Dried Tomato Pesto

  • 7 oz sun-dried tomatoes
    o 7 oz sun-dried tomatoes, in oil, drained
  • 7 oz Roma tomatoes, halved
  • ½ oz fresh basil, leaves only
  • 1 shallot, halved
  • 5 oz red bell pepper, cut into pieces
  • 2 oz extra virgin olive oil
  • ½ oz lemon juice
  • 1 oz agave
  • 1 tsp salt

Herb Oil

  • 1 oz fresh parsley, leaves only
  • ½ oz fresh basil, leaves only
  • ½ oz fresh spinach leaves
  • 8 oz extra virgin olive oil

Assembly

  • 8 oz zucchini (approx. 6 in. long)
  • salt, to season
  • ground black pepper, to season
  • 3 heirloom tomatoes (medium-sized)
  • fresh basil, e.g. petite Italian basil

Valori nutritivi
per 1 portion
Calorie
5839 kJ / 1395.6 kcal
Proteine
19 g
Carboidrati
46.8 g
Grassi
133.2 g
Grassi saturi
20.4 g
Fibre
14.9 g
Sodio
1271.9 mg

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