Whole30 and Paleo Lasagna
 
Prep time
Cook time
Total time
 
Inspired by my trip to Milan - making my own Paleo and Whole30 lasagna
Author:
Recipe type: Italian, Dinner, Paleo, Whole30
Serves: 4
Ingredients
Cashew Cream
  • Raw Cashews 1 cup (150 g)
  • Water 3 TBSP
  • Dried Parsley 1 TSP
  • Dried Basil .5 TSP
  • Onion Powder .25 TSP
  • Sea Salt .25 TSP
  • Apple Cider Vinegar .5 TSP
  • Egg 1 Each
Meat Marinara
  • Ground/Minced Beef 1 lb (400 g)
  • Tinned Chopped Tomatoes 13.5 oz (400 ml)
  • Garlic Cloves, Minced 2 each
  • Small Yellow Onion, Chopped 1 each
  • Olive Oil .5 TBSP
  • Dried Basil .5 TSP
  • Dried Parsley .5 TSP
  • Dried Oregano .5 TSP
Zucchini/Courgette 2 small or 1 large
Instructions
  1. Start with the cashew cream sauce by soaking the raw cashews in a small bowl with just enough water to cover for at least 4 hours or up to overnight. The longer you allow them to soak, the creamier the result will be.
  2. Then drain and rinse the cashews well and add them to a blender with all the other cashew cream sauce ingredients, except the egg, and blend until well combined, creamy and smooth.
  3. Then add the egg and pulse a few times to combine and set aside.
  4. Preheat the oven to 375 F / 190 C and lightly grease an 8x8 glass or metal baking dish.
  5. Then slice the zucchini/courgette into about .25 inch thin slices lengthwise. I used a mandolin, but you can definitely use a peeler or knife, just make sure the slices are as uniformly sliced as possible. Then set the slices out on a paper towel and sprinkle a pinch of salt over the top to help reduce the moisture.
  6. Heat the olive oil in saucepan over medium-high heat and sautée the onions for about 5 minutes or until soften and slightly translucent.
  7. Add the garlic and cook for another 1-2 minutes until fragrant.
  8. Then add the ground/minced beef to the pan to brown, stirring to combine.
  9. Once browned, add the chopped tomatoes and the remaining spices to the pan and remove from heat.
  10. Next build your lasagna starting with a layer of zucchini/courgette in the bottom of the pan, followed by ⅓ of the meat sauce, spreading evenly. Next add ⅓ of the cashew cream sauce, spreading evenly.
  11. Repeat the zucchini, meat sauce, and cashew cream sauce twice, spreading the ingredients evenly across each layer and ending with the cashew cream on top.
  12. Bake in the oven for about 35-40 minutes and then slice and enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/10/31/paleo-lasagna/