This savory home style lasagna, has the feeling of real lasagna, with less carbohydrates and more nutrients. This is a dairy and grain free PALEO recipe that is great for our upcoming Fall Challenge.
Here is what you will need:
- 1 lb ground chicken
- 4 cups finely chopped mushrooms
- 1 garlic clove
- 1 tsp oregano
- 2 tbsp fresh basil (chopped)
- 1 can of tomatoes (plum) and blend
- Salt and Pepper to taste
- 5 zucchini (sliced lengthwise: 4-6 slices
- per zucchini)
- Cashew Cheese (1lbs
Here is what to do:
In a pot, brown the chicken then drain the fat. Add the mushrooms, garlic, oregano, basil and a little salt to the pot and cook until mushrooms are cooked down. Stir in the can of blended tomato and cook for 15 minutes. Turn off the heat. Preheat the oven to 450°F. Cover the bottom of a lasagna dish with one layer of zucchini, followed by ½ the meat sauce and 1/2 the cheese. Repeat and cover with foil. Bake for 1 hour at 375°F.
Cashew cheese
- 1 cup raw cashews (soaked)
- ¼ cup filtered water
- ¼ cup nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 2 tbsp white wine (wine you’d drink) or use 1 Tbs. raw apple cider vinegar
- 1 tbsp dijon mustard
- sea salt and pepper to taste
Simply add all ingredients into your blender and blend until thick and creamy.
Nutritional Information:
Makes 2 servings
310kcal, 22g C, 23g P, 12g F
