Lasagna Recipe

Created by Paige Common | November 2020

• Yields: 8-10 servings
  
  

Ingredients:
1 glug olive oil
1 onion, finely chopped
6 cloves garlic
1 lb ground beef
1 lb ground pork
1 28oz can crushed tomatoes
1 28oz can diced tomatoes
1 4oz can tomato paste
fresh basil (optional)
1 tablespoon thyme
1 tablespoon oregano
pinch of chili flakes
salt and pepper to taste
cashew ricotta (recipe below)
spinach, sauteed (optional)
1 package gluten free lasagna noodles
gluten free panko (optional)

2-4 cups cashew ricotta (recipe below)
sauteed spinach (optional)
1lb gluten free lasagna noodles
1 cup gluten free panko (optional)

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sautee until the onion in translusent. Add the garlic. Sautee until fragrent. About 1 minute. Add the ground meat. Sautee until browned on both sides. Season with herbs, salt and pepper. Add tomoato paste and continue to cook until the tomato paste carmalized a bit. Then add the crushed and diced tomatoes. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened. About 30-40 minutes.

2. Preheat the oven to 400 degrees.

3. Make the cashew ricotta. See recipe below.

4. Cook the lasagna in boiling salt water for about 5 minutes, just before they are al dente. Drain and seperate the noodles.

5. Laddle sauce on the bottom of a baking dish and top with a layer of noodles. Top with sauce, cheese and spinach. Top with antoher layer of noodles and repeat a few more times ending with the noodles on the top. Cover with the rest of the sauce then sprinkle with panko and drizzle with olive oil.

6. Bake for 45-55 minutes.
   
   

Cashew Ricotta Recipe

Ingredients:
2 cups cashews
1/4-1/2 cup water
14 oz firm tofu
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon salt

Directions:

1. Soak cashews in hot water for 10 minutes.
2. Drain cashews and blend in blender or food processor stopping to scrape down the sides every few minutes. Add water as needed to help blend. Add the rest of the ingredients. Pulse until fully incorporated. The texture should be slightly chunky, not totally smooth.