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.

Print Recipe

Sunday Lasagna


  • 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


  • 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