Basics
Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
If using roasted and salted macadamia nuts omit the salt.
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗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
- VeganPlant-based
- Difficulty
- Easy
- raw macadamia nuts
- 9 oz
- water
- water
- lemon
- 1
- ice cubes
- 3 oz
- nutritional yeast
- 2 tbsp
- extra virgin olive oil
- 0.5 oz
- lemon
- 1
- salt
- 1 tsp
- pistachio nuts, unsalted
- 6 oz
- fresh basil
- 3.5 oz
- fresh spinach leaves
- 2 oz
- extra virgin olive oil
- 8 oz
- sun-dried tomatoes
- 7 oz
- Roma tomatoes
- 7 oz
- fresh basil
- 0.5 oz
- shallot
- 1
- red bell pepper
- 5 oz
- extra virgin olive oil
- 2 oz
- lemon juice
- 0.5 oz
- agave
- 1 oz
- salt
- 1 tsp
- fresh parsley, leaves only
- 1 oz
- fresh basil
- 0.5 oz
- fresh spinach leaves
- 0.5 oz
- extra virgin olive oil
- 8 oz
- zucchini
- 8 oz
- salt
- salt
- ground black pepper
- ground black pepper
- heirloom tomatoes
- 3
- fresh basil
- fresh basil
Nutritionper portion
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