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Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
4.6 8 rating
Prep. 10min
Total 4 h 20min
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 1271.9 mg
Protein 19 g
Calories 5839 kJ / 1395.6 kcal
Fat 133.2 g
Fiber 14.9 g
Saturated fat 20.4 g
Carbohydrates 46.8 g

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Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
United States

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