Paleo Lasagna, By Julia Poe (the Well Read Artisan)
Lasagna sauce:
1.2-1.5 lbs grass fed ground beef
40 oz clean marinara (recommend White Linen Collection Marinara)
½ Tbsp dry Italian Seasoning
1 tsp sea salt
1 tsp freshly ground black pepper
Cashew Italian Herb Cheese:
3 Cups raw cashew pieces
½ C apple cider vinegar
¼ C lemon juice
1/3 C water
4 Tbsp dry Italian Seasoning
1 tsp sea salt
Lasagna Layers
1 package Cappello’s lasagna sheets (if frozen thaw out, if refrigerated let sit out to room temperature)
5 oz fresh organic spinach
To Make the Cashew Italian Herb Cheese:
- Boil water and pour over cashew pieces. Let sit for ½ hour (start browning meat for Lasagna Sauce)
- Strain water out of cashews and place softened raw cashews, apple cider vinegar, lemon juice, water and seasonings all together and blend.
To Make the Lasagna Sauce:
- Brown ground beef in pan at medium heat
- Sprinkle seasoning across top of meat and break up with spatula
- Once meat is browned and all the water cooked off add jar of marinara sauce and warm thoroughly
To Assemble Lasagna:
(preheat oven to 350 degrees)
- Place thin layer of lasagna sauce at bottom of pan
- Place lasagna sheets on top of Lasagna Sauce
(The sheets expand slightly so leave a little room as you fit them across pan – room temp is best to work with)
- Place thin layer of lasagna sauce across top of lasagna sheets
- With a large serving spoon scoop Herb Cheese out of bowl and spread across the top of the lasagna sauce in a pat & push type method similar to frosting a cake.
- Pick up handful of fresh spinach and cut with scissors and layer across cheese
- Repeat steps 2-5 two more times
- Cover pan with foil and bake for 50 minutes
Special Notes:
If you want to pre-make a lasagna, assemble, bake then store in separate serving containers. If you leave the lasagna assembled for a few days before baking the noodles get a little gummy.