Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

4.7 9 valutazioni

Prep. 10min

Totale 4h 20min

6 portions

Ingredienti

Macadamia Ricotta

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

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 1271.9 mg

Proteine 19 g

Calorie 5839 kJ / 1395.6 kcal

Grassi 133.2 g

Fibre 14.9 g

Grassi saturi 20.4 g

Carboidrati 46.8 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Elevated Plant-Based Cuisine by Matthew Kenney 15 ricette
Stati Uniti

Ti potrebbe interessare anche...

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