Y’all, I am so super excited to share this recipe with you! Because it’s delicious. And nutritious. But mostly because it’s delicious. Ya know, Paleo can be really overwhelming, especially in the beginning.. but the more you play with your food (yes, mom, I’m allowed to do that now), the easier it gets! I promise! This recipe was created from a deep craving for some good ol’ comfort food… and there wasn’t any around. Aren’t the best things usually born out of desperation??
Anywhoo, the recipe. It’s fairly easy & makes a huge quantity of lasagna. We ended up eating off of the pan for the entire week – it was so nice to have a quick, ready-made something in the fridge that we could heat at a moment’s notice. I love meals like that, where there’s enough to last for days – especially when you’re too tired to make dinner on a Wednesday night or lunch on a Sunday. Can I get an amen??
PALEO ZUCCHINI LASAGNA
- 5 medium/large zucchinis
- 1 pkg mushrooms, sliced
- 1 medium onion, chopped
- 1 lb ground turkey
- 1 jar marinara sauce (this one in the picture is sugar/preservative/additive free)
- 1 cup spinach leaves
- 1 cup cashews, raw and unsalted
- 1/4 cup almond milk
- 1/4 tsp garlic powder
- Salt & pepper to taste
In a small saucepan, combine the cup of cashews and 1.5 cups of water and let soak for 20 minutes.
Rinse the zucchini under cold water & use a mandolin slicer to thinly slice the zucchini.
Sprinkle salt on each of the slices of zucchini and layer them in a colander over the sink. The salt helps the zucchini “sweat” and removes all excess moisture so your recipe doesn’t end up soggy. Let them sit for about 10-15 minutes.
After the zucchini has “sweated”, lay them flat on some paper towels & dab until dry.
After the cashews have soaked, use a food processor to grind the nuts into small pieces.
Add the spinach to the cashews, along with garlic powder, salt & almond milk and blend until you reach a ricotta cheese consistency.
In a nonstick pan, brown your ground turkey with a sprinkle of salt and pepper. Add the chopped onions and cook until meat is cooked through and onions are tender. Add the marinara sauce and mushrooms and stir until combined. Let cook an additional 3-5 minutes or until mushrooms are soft and then remove from heat and set aside.
Layer the zucchini on the bottom of your pan.
Top with a layer of meat sauce, then add a few spoonfuls of the nut “cheese” and spread with a spatula (this took a gentle hand!)
I finished with a layer of meat sauce & then baked at 350 for 25 minutes (or until heated through). Enjoy!!
I didn’t get a great “after” photo, but you get the idea!! This turned out delicious – the hubs took some to work & texted me after he ate saying, “It tastes just like REAL lasagna!!!” Which is quite possibly the best compliment in the entire WORLD! That’s what I want Paleo to be for you guys – super incredible tasting AND good for you!! I can’t wait for y’all to try this one! :)