Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
TM6

Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

4.0 (4 ratings)

Ingredients

Macadamia Ricotta

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

Pistachio Pesto

  • 1 lemon
  • 1 tsp salt
  • 170 g shelled pistachios
  • 100 g fresh basil, leaves only
  • 60 g fresh English spinach
  • 225 g extra virgin olive oil

Sun-Dried Tomato Pesto

  • 200 g sun-dried tomatoes, drained
  • 200 g Roma tomatoes, cut into halves
  • 15 g fresh basil, leaves only
  • 1 eschalot, cut into halves
  • 140 g red capsicum, cut into pieces
  • 60 g extra virgin olive oil
  • 15 g lemon juice
  • 30 g agave syrup
  • 1 tsp salt

Herb Oil

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

Assembly

  • 225 g zucchini (approx. 15 cm long)
  • salt, to season
  • ground black pepper, to season
  • 3 tomato, heirloom (medium-sized)
  • fresh basil, e.g. petite Italian basil

Nutrition
per 1 portion
Calories
5839 kJ / 1395.6 kcal
Protein
19 g
Carbohydrates
46.8 g
Fat
133.2 g
Saturated fat
20.4 g
Fiber
14.9 g
Sodium
1271.9 mg

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