Gluten & Grain Free Lasagna with Cashew Cheese

Gluten & Grain Free Lasagna with Cashew Cheese

Ingredients

  • 1 package Cappello’s Gluten-Free Almond Flour Lasagna Sheets
  • 1 lb ground meat or meat substitute of your choice (bison and ground beef work well)
  • 25.5 oz can organic tomato sauce
  • 8 oz goat mozzarella cheese
  • Cashew cheese (store-bought or homemade – see recipe below)
  • Heaps of vegetables of your choice (spinach, kale, broccoli, zucchini, etc.)
  • 1-2 cloves minced garlic
  • Cashew cheese:
  • 1 cup whole cashew
  • 3 cups filtered water for soaking the cashew
  • ¼ cup filtered water for making the cheese
  • Salt & pepper to taste

Instructions

  • Preheat oven to 375*F.
  • Cook ground meat in a skillet until brown. Don’t worry about draining grease!
  • Pour the entire can of tomato sauce into the skillet with meat, turn heat to low and let simmer for 5 minutes.
  • Using a food processor, grate the goat mozzarella cheese. Set the grated cheese aside.
  • If making cashew cheese from scratch, see recipe below. Set the cashew cheese aside.
  • Wash and slice the vegetables then set aside.
  • Drizzle avocado oil around a rectangular baking dish. Use a paper towel to spread the oil to ensure the entire surface area is covered.
  • Layer ingredients in the baking dish in this order: Lasagna sheets, Cashew cheese (disperse with spreading utensil), Meat sauce, Vegetables, Goat mozzarella cheese
  • Continue to create layers until all ingredients are used up.
  • Sprinkle the minced garlic on top of the last layer.
  • Bake for 35-45 min or until the edges are crispy and golden brown.
  • Cashew Cheese: Place cashews in bowl with 3 cups of filtered water. Let soak for 2-3 hours.
  • After soaking, place the cashews in a colander and rinse thoroughly with cold water.
  • Add cashews and all other ingredients into a food processor.
  • Blend ingredients for 3-4 minutes or until the texture is similar to ricotta cheese.
  • Store in the refrigerator for up to 7 days.

Additional Info

  • Bake time: 45 minutes
  • Prep time: 10 minutes
  • Cashew cheese prep time: 2-3 hours
  • Original recipe by Wendy from Bends and Bites