What do you call a “fake” lasagna? An IMPASTA! I’ll admit, I was a skeptic at the thought of paleo lasagna. I mean, isn’t it the cheese and noodles that make the lasagna? Nope. Meet this dairy-free, gluten-free, FLAVOR PARTY IN MY FACE. Oh, and it’s packed with tons of sneaky veggies. Recipe below 🍝👇🏼
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Ingredients:
1 lb ground beef
1 large eggplant
2 medium zucchini squash
3 cups unsalted cashews
3 cloves peeled garlic
Fresh basil
Fresh lemon
Dried oregano
Olive oil
28oz jar marinara or pasta sauce
Directions:
Thinly slice veggies. Salt on both sides and set on a paper towel for 30 minutes. (This will draw out the moisture-see my live video to see what it looks like!) Preheat oven to 375.
Brown ground beef and season to preference (I used salt, peppa, garlic powder and dehydrated chopped onions). Set aside.
In a food processor, pulse the cashews until fine. Add garlic, 1/2 cup fresh basil, 1 tbsp dried oregano, 1/2 cup olive oil, 1/2 cup water, salt and pepper, and a squeeze of fresh lemon juice. Pulse until smooth and “ricotta-y” (for lack of a better description). Adjust seasonings to preference.
In a glass 13×9 baking dish, LAYER your fixins: thin layer of sauce at the bottom, zucchini, 1/2 cashew ricotta, 1/2 ground beef, 1/2 sauce, eggplant, other 1/2 ricotta, other 1/2 ground beef, rest of sauce. I smoothed each layer down with a spatula.

Cover and bake for 45 minutes. Remove foil and bake for 15 minutes more. Let sit for 15-30 minutes before serving. Top with fresh basil. And maybe even a sprinkle of parmesan for non-paleo.