Beef Zucchini Lasagna

Serves 4


Main dish

  • 1/2 lb. mild Italian sausage, casings removed
  • 1/4 lb. grass-fed ground beef
  • ¼ cup red onion, chopped small
  • 16 oz. can peeled tomatoes and sauce
  • 8 oz. can of tomato sauce
  • 3 oz. of tomato paste
  • 4 oz. package of sliced mushrooms
  • 5 oz. package of frozen spinach, thawed
  • 2 medium sized zucchini
  • 3 cups of cashews
  • ¼ cup unsweetened almond milk
  • 2 cloves of garlic pressed or minced

Seasonings for lasagna sauce

  • 1 tsp. of dried basil
  • 1 tsp. of dried thyme
  • 1 tsp. dried oregano
  • ½ tsp. of sea salt
  • ¼ tsp. ground black pepper
  • 1-2 tbs. of fresh parsley

Seasonings for Cashew Cheese

  • 1 tsp. lemon juice
  • ¼ tsp. sea salt
  • ¼ tsp. dried onion
  • ¼ tsp. dried garlic
  • ¼ tsp. ground black pepper

Soak cashews day before in water. In a large pot, add 2 tsp. of olive oil and sauté onion and garlic over medium-heat, or until onions are tender. Add Italian sausage and beef in a pot and cook until meat is browned. Drain fat. Add tomatoes, tomato sauce, and tomato paste. Add remaining lasagna sauce spices. Allow sauce to simmer in pot while continuing below (simmer for approximately 30 min to 1 hour). In a frying pan with a small amount of olive oil, sauté mushrooms (with any kind of seasonings or parsley (optional).

Set sautéed mushrooms aside Place thawed spinach in bowl; squeeze as much water out as possible. Set spinach aside. Drain water from the soaking cashews, and pour cashews into a food processor Add almond milk and spices to the food processor. Add almond milk and spices to the food processor. Pulse or blend until cashews become a smooth and creamy consistency. Add 2 cups of the cashew “cheese” into the bowl with spinach and blend together Preheat oven to 350 degrees F. Slice zucchini lengthwise. Slice noodles about ¼ inch thick. Get out a 9×12 in pan. Smooth a little of the lasagna sauce along the bottom of the pan. Place one layer of zucchini noodles lengthwise across the bottom of the pan. Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles. Add on that, half of the pan of sautéed mushrooms. Top with lasagne sauce, enough to cover the top.Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again the sautéed mushrooms and lasagna sauce. Now bake uncovered for about 50-60 minutes (or until starts to bubble around the edges). Remove from oven, let cool and serve.

Recipe adapted from “Awesome 100% Paleo Lasagna Recipe | Paleo Newbie.” Paleo Newbie. Web. 26 Oct. 2015. <>.


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