Sunday Lasagna

Ingredients

• 1 package Cappello’s Lasagna Sheets
• 1 eggplant
• 2 teaspoons Kosher salt, plus more for salting the eggplant
• 1 pound organic ground turkey
• 1 teaspoon cracker black pepper
• 2 teaspoons Italian seasoning
• Lemon cashew ricotta “cheese” (recipe below)
• 3 ½  cup of your favorite pasta sauce
• 1 cup of your favorite cheese (can be dairy free)
• Optional:
• Fresh chopped basil for garnish
• EVOO for drizzling
• Lemon Cashew Ricotta “Cheese”:
• 1.5 cup of raw cashews
• 3 tablespoons water, plus more for soaking the cashews
• 2 tablespoons lemon juice
• 4-5 large fresh basil leaves
• 1 teaspoon of sea salt
• ¼ teaspoon cracker black pepper
• 2 tablespoons coconut aminos
• 2 tablespoons nutritional yeast

Instructions

• Preheat oven to 350 F.
• Cut away skin and ends from eggplant. Slice eggplant thinly lengthwise to replicate the same shape of lasagna noodles.
• Lay each slice of eggplant across a few paper towels. Sprinkle sea salt liberally over each slice. Let sit while you brown the meat.
• Brown ground turkey in a skillet over medium high heat. Season with salt, pepper, and Italian seasoning.
• Spoon 1 cup of sauce in the bottom of an 8.5-by-11-inch glass baking dish.
• Layer 2 sheets of lasagna sheets over sauce.
• Remove any excess oil from the ground turkey and spread evenly over noodles.
• Add 1 ½ cups of sauce over ground turkey.
• Using a few paper towels, pat excess water off of the eggplant.
• Layer eggplant over meat & sauce.
• Spread the lemon cashew ricotta “cheese” evenly over eggplant with a rubber spatula.
• Layer 2 sheets of lasagna over cashew ricotta
• Top noodles with 1 cup of sauce, cheese, EVOO, and a sprinkle of Italian seasoning, sea salt & pepper.
• Bake covered with aluminum foil for 30-40 minutes until warmed throughout.
• Remove foil and pop back in for remaining 5 minutes until cheese is bubbly and brown.
• Let lasagna cool for 5 minutes before cutting into large even squares.
• Serve with some fresh chopped basil and devour.
• Lemon Cashew Ricotta “Cheese”: Soak 1.5 cups of cashews in hot water for at least an hour.
• Drain water from cashews after they have thoroughly soaked. Place cashews, lemon juice, basil, sea salt, pepper, coconut aminos, and nutritional yeast into a blender or food processor.
• Blend on high slowly adding in the 3 tablespoons of water until it makes a ricotta cheese like consistency.

Additional Info

• Prep time: 30 mins
• Cook time: 35-45 mins
• Total time: 65-75 mins
• Serves: 6-8
• Original recipe by Shanon of Vivacity Buzz