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Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)

★ 4.68 ratings

If using roasted and salted macadamia nuts omit the salt.

TM6TM7

Details

Difficulty: Easy
Prep: 10 min
Active: 10 min
Cook: 260 min
Total: 260 min
Yield: 6 portions

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Category: Basics
Time: Over 1 hour
Nutrition: High fibre
Diet: Vegan Plant-based
Difficulty: Easy

Ingredients

raw macadamia nuts: 255 g
water: water
lemon: 1
ice cubes: 85 g
nutritional yeast: 2 tbsp
extra virgin olive oil: 14 g
lemon: 1
salt: 1 tsp
pistachio nuts, unsalted: 170 g
fresh basil: 99 g
fresh spinach leaves: 57 g
extra virgin olive oil: 227 g
sun-dried tomatoes: 198 g
Roma tomatoes: 198 g
fresh basil: 14 g
shallot: 1
red bell pepper: 142 g
extra virgin olive oil: 57 g
lemon juice: 14 g
agave: 28 g
salt: 1 tsp
fresh parsley, leaves only: 28 g
fresh basil: 14 g
fresh spinach leaves: 14 g
extra virgin olive oil: 227 g
zucchini: 227 g
salt: salt
ground black pepper: ground black pepper
heirloom tomatoes: 3
fresh basil: fresh basil

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein: 19 g
Energy: 5,839.2 kJ
Calories: 1,395.6 kcal
Fat: 133.2 g
Fibre: 14.9 g
Carbohydrates: 46.8 g

Cookidoo® details

Categories: Basics
Dietary: Vegan, Vegetarian, Dairy-Free, Gluten-Free
Health: Low Carb, High Fiber
Equipment: airtight container, fine mesh sieve, mandoline slicer, refrigerator, small bowl, vegetable peeler
Collections: Elevated Plant-Based Cuisine by Matthew Kenney
Original tags: Low Carb, Vegan, Vegetarian, Low Active Time, Easy

Cooking instructions are available on the original Cookidoo® page.

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