![Heirloom Tomato and Zucchini Lasagna (Matthew Kenney) Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/836abcbc840ff1c135e4745ceb3d906b/Derivates/b8838adb8359b65dcc4b90c1fb665ffda290628d.jpg)
Dificultad
La mayoría de nuestras recetas son fáciles, aunque las clasificadas con dificultad “media” o “difícil” son un poco más exigentes.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Raciones
Aquí se muestran las raciones de la receta.
Ingredientes
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
- Inf. nutricional
- por 1 portion
- Calorías
- 5839 kJ / 1395.6 kcal
- Proteína
- 19 g
- Carbohidratos
- 46.8 g
- Grasa
- 133.2 g
- Grasas saturadas
- 20.4 g
- Fibra
- 14.9 g
- Sodio
- 1271.9 mg
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