Easy Paleo Green Lasagna
Ingredients
- 9 lasagna noodles (gluten-free or zucchini slices)
- 1/2 lb sweet italian sausage
- 1 lb grass-fed ground beef
- 5 oz baby spinach
- 1 small white onion, chopped
- 3 garlic cloves, minced
- 28 oz can crushed tomatoes
- 1/4 cup bone broth
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1.5 tsp salt
Cashew "Ricotta"
- 1/2 cup water
- 1/2 cup cashews
- 1/2 cup pinenuts
- 1 tsp sea salt
- 1 tbsp black pepper
- 1 tbsp lemon juice
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp coconut sugar
Instructions
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
- Stir in crushed tomatoes. Season with coconut sugar, basil oregano, thyme, 1 teaspoon salt, and pepper. Simmer, covered, for about 20 minutes, stirring occasionally.
- Preheat oven to 375 degrees F.
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles or zucchini slices lengthwise over meat sauce. Spread cashew ricotta on top of meat sauce. Repeat layers once. If desired sprinkle dairy-free parmesan cheese on top.
- Cover with foil and bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.