Ingredients
- 1 lb mild or hot Italian sausage, casing removed (we used hot)
- 1/2 lb grass-fed ground beef
- 1/2 cup onion, chopped small
- (1) 28-oz can San Marzano peeled tomatoes and sauce
- (1) 15-oz can of tomato sauce
- (1) 6-oz can of tomato paste
- (2) 8-oz pkgs of sliced mushrooms
- (2) 10-oz pkgs of frozen spinach (thawed)
- 4-5 medium-sized zucchini
- 1 1/2 cup of cashews
- 1/2 cup unsweetened almond milk
- 3 cloves of garlic pressed or minced
- Seasonings for Lasagna Sauce
- 1 tsp of dried basil
- 1 tsp or dried thyme
- 1 tsp of dried oregano
- 1/2 tsp of salt
- 1/4 ground black pepper
- 1-2 tbs of fresh parsley
- Optional: Add red pepper flakes as desired
- Seasonings for Cashew Cheese
- 1/4 tsp salt
- 1/4 tsp dried onion
- 1/4 tsp dried garlic
- 1/4 tsp ground black pepper
Directions
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Day before: Soak cashews in water (no need to refrigerate)
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In a large pot, add 2 tsp of olive oil and sauté onion and garlic over medium heat, or until onions are tender
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Add Italian sausage and beef in pot, cook until meat is browned
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Drain fat
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Add tomatoes, tomato sauce, and tomato paste
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Add remaining lasagna sauce spices
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Allow sauce to simmer in pot while continuing below (best if simmered 30 mins to 1 hour)
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In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)
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Set sautéed mushrooms aside
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Place thawed spinach in bowl, squeeze as much water out of it as possible
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Set spinach aside
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Drain water from the soaking cashews, and pour cashews into a food processor
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Add almond milk and spices to the food processor
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Pulse or blend until cashews become a smooth and creamy consistency (something like ricotta cheese)
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Add 2 cups of the cashew “cheese” into the bowl with spinach and blend together
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Preheat oven to 350-degrees F
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Slice zucchini lengthwise, (first trim two opposite sides so it doesn’t roll around on the board) Slice noodles about 1/4 inch thick (works by hand with a knife) don’t worry about them all being the exact same thickness
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Get out a 9 x12 pan
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Smooth a little bit of the lasagna sauce along the bottom of the pan
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Place one layer of zucchini noodles lengthwise across the bottom of the pan
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Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer
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On top of that, add half of the pan of sautéed mushrooms
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Top with lasagna sauce enough to cover the top (don’t skimp, there’ll be plenty)
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Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasanga sauce
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Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)
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Remove from oven, let stand a few minutes, and serve
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Enjoy!