Zest for: Raw Lasagna

Matthew Kenny eat your heart out. Quarantine phase three has resulted in my putting my money where my mouth is. In other words, I’ve invested in a plant-based culinary program. Two weeks into the Future Food Institute course and I’m feeling like a goddamn pro. As I chef through the modules I plan to share dishes I have a particular zest for, starting with raw lasagna.

This dish is nuts (pun intended) and absolutely worth the hype. The DIY components are as follows: tomato marinara, pistachio pesto, macadamia ricotta, herb oil and zucchini “pasta”. Absent of the nap-inducing heaviness created by conventional lasagna, this is the perfect summer dish. Pair with a chilled sangiovese if you’re freaky.

Heirloom Tomato + Zucchini | Lesson 8 of 119