Paleo Lasagna
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By AcroArdent
Paleo Lasagna
10 steps
Prep:1hCook:1h
A dairy-free, gluten-free lasagna with an easy vegetarian substitute (mushrooms).
Updated at: Fri, 25 Oct 2024 16:49:47 GMT
Nutrition balance score
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Ingredients
12 servings
1 Tbspvegetable oil
1onion
chopped
1garlic clove
minced
1 lbground meat
14 oztomato sauce
10 Ozcan sliced mushrooms
1pepper
diced
½ cupwater
1 tsporegano
¼ tspthyme
1 Tbspparsley
½ tspgarlic powder
½ tsponion powder
Vegan ricotta
1garlic clove
1 ½ cupraw cashews
soaked
½ cupwater
1 Tbspapple cider vinegar
2 Tbspnutritional yeast
½ tsponion powder
salt
pepper
6 ozdairy-free mozzarella
grated
Instructions
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.
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