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This is seriously delicious! If you love the tomatoey creamy combination of lasagna but are dairy free, this is a nice substitute. I love zucchini so I used it, however you can I am sure use regular pasta. I will say that I did not miss the pasta though. Don't be daunted by making your own cashew ricotta, I will post the link, it literally takes 5 min, well 15 if you count the soaking time. This does heat up well if you want to save some for the next day.
Ingredients
1 lb Ground lean turkey ( you can of course use ground meat)
3-4 cups Tomato sauce (I used the one from my earlier post)
1 Onion (this is also optional)
1 lb Mushrooms (optional but do help with texture)
3 medium Zucchinis (always choose small and firm)
1/2 cup Fresh basil (optional)
Cashew Ricotta Ingredients
1 1/2 cups Raw cashews ( I did not use all the ricotta that this amount made)
1 tbsp Apple cider vinegar OR juice of one lemon
1-2 tbsp Nutritional yeast
1 small Garlic clove (also optional)
1/2 cup Water
1/2 tsp Onion powder
1/4 tsp Salt (add more to taste)
pinch Pepper (optional)
Step by Step
Make the cashew ricotta.
Soak the raw cashews in water for 2 hours or in boiling water for 5 minutes.
Drain, then place in the blender along with the other ingredients.
Blend until smooth, place in a container and into fridge.
Lasagna
Slice the zucchini in thin slices. I try to make them about 1 -2 millimeters thick, this really depends on your preference, I wanted some texture but if they are too thick they become watery and will not absorb the sauce enough. I place them between paper towels to dry them out a bit-this is optional and not entirely necessary. I left them there while I prepared the other fillings.
Dice up the onion and brown in the pan with some olive oil and a pinch of salt. Once the onion is browned, add the ground turkey (or gr. meat) cook thoroughly, add tomato sauce ( I used the one from my earlier post) and season to taste. You do not want the sauce to be too saucy as the zucchini will release water. (The picture is for reference of how thick I made it)
Slice the mushrooms and fry in a pan with some olive oil and salt, cook them until all the liquid has evaporated and they are nicely browned.
Preheat the oven to 400F. Have all ingredients ready to assemble. I used a 7 x 11 inches Pyrex (1 quart).
Pour a little sauce on the bottom on the pan and lay a single layer of sliced zucchini on top.
Spread a layer of cashew ricotta on top.
Add a layer of the sautéed mushrooms.
Cover with a layer of sauce and some fresh basil.
Repeat the whole process. Zucchini- ricotta- mushrooms-sauce and basil.
Place in the preheated oven. Bake uncovered at 400F for 20 min.
Remove from the oven, add some fresh basil if desired and leave to sit for 5-10 minutes before serving.
Enjoy!
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