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Heirloom Tomato Lasagna

www.plantlab.com | Blog Recipe

Makes: 1

Serves: 1-2

Heirloom Tomato Lasagna Recipe

Matthew Kenney is a celebrity chef, entrepreneur and author, known for his unique brand of organic and vegetarian cuisine. His company, Matthew Kenney Cuisine, is focused on the development of products, books and businesses that reflect his passion for sustainable living. He is also the creator of PlantLab.

Plantlab is an integrated, California-based lifestyle company. The brand provides innovative, high quality products and services in the culinary art and wellness markets through its six business segments: hospitality, education, media, products, wellness and services. We currently operate in more than 10 major cities internationally. 

Heirloom Tomato Lasagna

macadamia ricotta, pistachio pesto, red pepper, marinara


  • 1 cup soaked macadamias
  • 1/4 cup water
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoons lemon juice
  • 1/4 teaspoons salt
  1. Combine everything in a blender until completely smooth.


  • 1 cup basil leaves
  • 1/4 cup spinach leaves
  • 1/4 cup pistachios
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • pinch freshly ground pepper
  • 2 tablespoons extra virgin olive oil
  1. Place the pesto ingredients, except olive oil, in a food processor and pulse until well combined but still slightly chunky.
  2. Maintaining texture is important.
  3. Gradually stream in the olive oil while the food processor is running.


  • 1/2 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
  • 1/4 teaspoon salt
  • 1/4 teaspoons red chili flakes
  • 1/2 red bell pepper, seeded and chopped
  • 2 teaspoons olive oil
  1. 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.


  • 1 cup olive oil
  • 1/4 cup spinach leaves
  • 1/4 cup basil leaves (or herb of choice)
  • pinch salt
  1. Blend to combine, strain remaining solids. Must store in refrigerator.


  • 1 zucchini, ends trimmed
  • 1/2 a large tomato, sliced 1/4 inch thick
  • 1/2 tablespoon olive oil
  • fresh herbs or microgreens
  • pinch salt
  • freshly ground pepper
  1. Slice the zucchini lengthwise, using a mandoline, into 9, 3-4 inch long pieces, 1/8 inch thick.
  2. 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.
  3. Repeat for a second layer, and top with the final 3 zucchini slices.
  4. Sauce a plate with the herb oil and transfer the lasagna to the plate.
  5. Garnish with small basil leaves, microgreens, and sliced cherry tomatoes.



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