Sunday Lasagna

This is great recipe for feeding a large group. Easily made ahead of time - up to a day before. Simply refrigerate until ready to bake. Can be made vegetarian by using dairy free cheese and sautéed mushrooms in place of ground turkey. Can be made dairy free by using a dairy free cheese alternative for the top layer. Make a double batch of the lemon cashew ricotta “cheese” and freeze half for the next time you make lasagna. 

Prep time 30 mins  Cook time  35-45 mins  Total time  65-75 mins

Serves: 6-8

 

INGREDIENTS

1 eggplant

2 tsp sea salt plus more for salting the eggplant

1 lb. of organic ground turkey

1 tsp cracker black pepper

2 tsp Italian seasoning

Lemon cashew ricotta “cheese” (recipe below)

3 ½  c of your favorite pasta sauce

1 box of Cappello’s Grain free lasagna noodles

1 cup of your favorite cheese (can be dairy free)

Optional:

Fresh chopped basil for garnish

EVOO for drizzling

 

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Cut away skin and ends from eggplant. Slice eggplant thinly lengthwise to replicate the same shape of lasagna noodles.
  3. Lay each slice of eggplant across a few paper towels. Sprinkle sea salt liberally over each slice. Let sit while you brown the meat.
  4. Brown ground turkey in a skillet over medium high heat. Season with salt, pepper, and Italian seasoning.
  5. Spoon 1 cup of sauce in the bottom of an 8.5 x 11 glass baking dish.  
  6. Layer 2 sheets of lasagna noodles over sauce.  
  7. Remove any excess oil from the ground turkey and spread evenly over noodles.
  8. Add 1 ½ cups of sauce over ground turkey.
  9. Using a few paper towels, pat excess water off of the eggplant.
  10. Layer eggplant over meat & sauce.
  11. Spread the lemon cashew ricotta “cheese” evenly over eggplant with a rubber spatula.
  12. Layer 2 sheets of lasagna noodles over cashew ricotta.
  13. Top noodles with 1 c of sauce, cheese, EVOO, and a sprinkle of Italian seasoning, sea salt & pepper.
  14. Bake covered with aluminum foil for 30-40 minutes until warmed throughout.
  15. Remove foil and pop back in for remaining 5 minutes until cheese is bubbly and brown.
  16. Let lasagna cool for 5 minutes before cutting into large even squares.
  17. Serve with some fresh chopped basil and devour. 

 

Lemon Cashew Ricotta “Cheese”

1.5 c cups of raw cashews

3 T water, plus more for soaking the cashews

2T lemon juice

4-5 large fresh basil leaves

1 tsp of sea salt

¼ tsp cracker black pepper

2 T coconut aminos

2 T nutritional yeast

 

DIRECTIONS

  1. Soak 1.5 cups of cashews in hot water for at least an hour.
  2. 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.
  3. Blend on high slowly adding in the 3 T of water until it makes a ricotta cheese like consistency.

 

Original recipe by Shanon of Vivacity Buzz