Lasagna (Gluten/Dairy free)

Our family has always enjoyed lasagna, especially my mother-in- laws famous recipe.  It is so stinking good and I have hated missing out on it the last several years.  I can still remember how yummy it tastes and I have tried so many times to duplicate it.  My son has been the only one who has never cared for lasagna, until now.  I created this recipe after being inspired by many other paleo and gluten free lasagnas I have seen, as well as the famous lasagna recipe from our family. I am so happy we have found a winning combination and I am asked weekly to make this by my husband and son.  The best part, it is super easy to make unlike traditional lasagnas!  You can use whatever dairy-free cheese you like best and we have found Daiya mozzarella works well in this recipe.

Nut Cheese Ingredients:

• 1 cup raw cashews
• 1/2 tsp sea salt, plus a pinch for soaking
• 3 Tbs water
• 2 Tbs extra virgin olive oil
• 4 tsp lemon juice
• 1/4 tsp sea salt, 1/4 tsp pepper
• 1 Tbs parsley
• 1 Tbs basil
• 2 eggs

Directions:

1. Place the nuts in a large bowl and fill with water and a pinch of salt.  Cover and soak for 6 hours.
2. Drain and rinse the nuts thoroughly, until the water runs clear.
3. Place the nuts in a food processor with the water, evoo and lemon juice.
4. Process until smooth and the mixture resembles ricotta cheese.
5. By hand, stir in the salt, pepper, parsley, basil and 2 eggs.
6. Set aside.

Lasagna Ingredients:

• 1 lb ground beef, turkey or Italian sausage.
• 1 jar spaghetti sauce (with no added sugar)
• 1/2 tbs basil
• 1/2 tbs parsley
• 6 oz tomato paste
• 1 package gluten free lasagna noodles
• Daiya mozzarella shredded cheese

Directions:

1. Preheat oven to 375 degrees F.
2. In large skillet, brown the meat and then drain.
3. Place the meat back into the skillet and add the spaghetti sauce, tomato paste, basil and parsley. Simmer 10-15 minutes.
4. In a large pot filled with water, bring to a boil.
5. Cook 6-7 lasagna noodles per package instructions in the large pot. Drain noodles and set aside.
6. In a 9x 6 pan place a layer of noodles, a layer of the meat sauce, followed by a layer of nut cheese.  Repeat until all supplies are used. I typically have 3 layers.
7. Top with the Daiya mozzarella cheese.
8. If cooked immediately, bake for 30 minutes.  If refrigerated first, then bake for 45 minutes.