Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Metric

5.0 5 ratings

Prep. 10min

Total 4 h 20min

6 portions

Ingredients

Macadamia Ricotta

macadamia nuts raw (see Tip)
255 g
water to soak
lemon
1
ice cubes
85 g
nutritional yeast
2 tbsp
salt (optional) (see Tip)
1 tsp
extra virgin olive oil
15 g

Pistachio Pesto

lemon
1
salt
1 tsp
pistachio nuts, peeled and unsalted
170 g
fresh basil leaves only
100 g
fresh spinach leaves
60 g
extra virgin olive oil
225 g

Sun-Dried Tomato Pesto

sun-dried tomatoes
200 g
200 g sun-dried tomatoes, in oil, drained
Roma tomatoes halved
200 g
fresh basil leaves only
15 g
shallot halved
1
red bell pepper cut into pieces
140 g
extra virgin olive oil
60 g
lemon juice
15 g
agave syrup
30 g
salt
1 tsp

Herb Oil

fresh parsley leaves only
30 g
fresh basil leaves only
15 g
fresh spinach leaves
15 g
extra virgin olive oil
225 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

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Elevated Plant-Based Cuisine by Matthew Kenney 15 Recipes
Canada

You might also like...

Smoked Salmon Lemon Pasta

35min

Peeler Roasted Carrots with Mint and Thyme

30min

Chevre (Matthew Kenney)

22 h 5min

Jalapeño honey butter

15min

Coconut Chai Green Smoothie

4 h 5min

Texas White Bean Salad

15min

Roasted Red Pepper Aioli

20min

Crostini with mushrooms and fontina

35min

Coconut Chai Green Smoothie

5min

Green Salsa Chicken with Cactus

40min

Curry Seafood Chowder

1 h

Boosted Iced Matcha Latte

5min