Paleo Lasagna

A dairy-free, gluten-free lasagna with an easy vegetarian substitute (mushrooms).

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Step 1

Use a large pan to saute onions and garlic in oil.

Step 2

Add ground meat and brown.

Step 3

Add remaining ingredients and bring to a boil before removing from heat.

Step 4

Drain cashews and blend all ricotta ingredients in a blender to desired consistency.

Step 5

Spoon ⅓ of sauce into 9x13 baking dish. Cover with lasagna noodles.

Step 6

Repeat with ⅓ before spreading cheese mixture over the second layer of noodles.

Step 7

Add one last layer of noodles before adding remaining sauce.

Step 8

Top with fake mozzarella and cover with foil.

Step 9

Bake at 375⁰ for 45 minutes.

Step 10

Remove foil and bake for another 15 minutes.