Paleo Lasagna Made With Mock-Ricotta


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Paleo Lasagna Made With Mock-Ricotta


  • 1 (9 ounce) package Cappello’s Lasagna Sheets
  • 1 tablespoon avocado oil
  • 1 pound cooked grass-fed ground beef, seasoned with 1 teaspoon salt
  • 1 (8 ounce) jar of your favorite organic pasta sauce
  • 3/4 cups water (mock-ricotta ingredient)
  • 3/4 cups raw cashews (mock-ricotta ingredient)
  • 1 teaspoon seasoned salt (mock-ricotta ingredient)
  • 2 large eggs (mock-ricotta ingredient)
  • 1 tablespoon tapioca flour (mock-ricotta ingredient)


  • Preheat the oven to 350°F and grease an 8x8-inch baking dish with avocado oil.
  • Purée Mock-Ricotta ingredients in a blender until consistency is smooth and liquid.
  • Line the bottom of the dish with a single layer of lasagna sheets. Layer 1/4 of the pasta sauce, 1/3 of the beef and 1/4 of the Mock-Ricotta.
  • Repeat three times for a total of four layers, omitting beef on the fourth layer.
  • Bake uncovered for about 40 minutes or until just set in the middle. Cool for 20 minutes and enjoy! Serves four.