
Geräte und Zubehör
Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric
Vorbereitung 10 Min
Gesamt 4 Std. 20 Min
6 portions
Zutaten
Macadamia Ricotta
-
macadamia nuts raw (see Tip)255 g
-
water to soak
-
lemon1
-
ice cubes85 g
-
nutritional yeast2 tbsp
-
salt (optional) (see Tip)1 tsp
-
extra virgin olive oil15 g
Pistachio Pesto
-
lemon1
-
salt1 tsp
-
pistachio nuts, peeled and unsalted170 g
-
fresh basil leaves only100 g
-
fresh spinach leaves60 g
-
extra virgin olive oil225 g
Sun-Dried Tomato Pesto
-
sun-dried tomatoes200 g
-
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
-
basil, fresh e.g. petite Italian basil
Nährwerte pro 1 portion
Brennwert
1395.6 kcal /
5839 kJ
Eiweiß
19 g
Fett
133.2 g
Kohlenhydrate
46.8 g
Ballaststoffe
14.9 g
gesättigte Fettsäuren
20.4 g
Natrium
1271.9 mg
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Elevated Plant-Based Cuisine by Matthew Kenney
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