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Heirloom Tomato Lasagna

Matthew Kenney's Heirloom Tomato Lasagna Recipe

June 12, 2017

Ever wondered how to create the beautiful dishes from Plant Food and Wine ?
Well we're here to show you how you can make one of Matthew Kenney's whole, organic, unprocessed, plant-based dishes.

Heirloom Tomato Lasagna
by: Matthew Kenney of PlantLab: Macadamia ricotta, pistachio pesto, red pepper marinara

MACADAMIA RICOTTA
1 cup soaked macadamias
¼ cup water
2 teaspoons nutritional yeast
½ teaspoons lemon juice
¼ teaspoons salt

Combine everything in a blender until completely smooth.

PISTACHIO PESTO
1 cup basil leaves
¼ cup spinach leaves
¼ cup pistachios
¼ teaspoon sea salt
½ teaspoon lemon juice
pinch freshly ground pepper
--
2 tablespoons extra virgin olive oil

Place the pesto ingredients, except olive oil, in a food processor and pulse until well combined but still slightly chunky.

Maintaining texture is important.

Gradually stream in the olive oil while the food processor is running.

RED PEPPER MARINARA
½ cup soaked sun-dried tomatoes (soaked for 4-5 hours)
1 medium tomato, deseeded and roughly chopped
1 tablespoon minced shallot
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoons red chili flakes
½ red bell pepper, seeded and chopped
--
2 teaspoons olive oil

Squeeze out excess water from sun dried tomatoes. Process everything in food processor, except the olive oil. Once ingredients have been well combined, gradually stream in the olive oil while the food processor is running.

HERB OIL
1 cup olive oil
¼ cup spinach leaves
¼ cup basil leaves (or herb of choice)
pinch salt

Blend to combine, strain remaining solids. Must store in refrigerator.

ASSEMBLY
1 zucchini, ends trimmed
½ a large tomato, sliced ¼ inch thick
½ tablespoon olive oil
fresh herbs or microgreens
pinch salt
freshly ground pepper

Slice the zucchini lengthwise, using a mandoline, into 9, 3-4 inch long pieces, 1/8 inch thick. Toss slices with oil, salt, and pepper and let sit 2-3 minutes. Overlap 3 zucchini slices, top with ricotta, pesto, marinara and a tomato slice. Repeat for a second layer, and top with the final 3 zucchini slices. Sauce a plate with the herb oil and transfer the lasagna to the plate. Garnish with small basil leaves, microgreens, and sliced cherry tomatoes.