Healthier Zucchini Lasagna

Adapted from Paleo Running Momma

Prep: 20 min
Cook: 30 min
Servings: About 8

INGREDIENTS

Cheese Sauce:

• 2 cups cashews **

• 3/4 cup almond milk

• 2 Tbsp avocado oil or olive oil

• 4 cloves garlic

• 1/4 cup fresh lemon juice

• 1/4 cup nutritional yeast

• 1 1/2 tsp fine sea salt

*You can always skip this step and sub mozzarella. About 1/3 – 1/2 cup per layer. There are some great pre-made nut cheese options, or if you tolerate dairy, you could also do regular mozzarella. You are saving lots of calories by choosing zucchini!

Lasagna:

• 4-5 med-large zucchini

• 12-14 oz turkey or chicken sausage chopped into small pieces

• 1 small onion diced

• 3 cloves garlic minced

• Sea salt and black pepper

• Crushed red pepper (optional)

• 1 tsp Italian seasoning or ½ tsp each basil/oregano

• 1-2 cups fresh spinach or kale chopped (optional)

• 2 cups marinara sauce divided 

• 1/4 cup Fresh basil and parsley chopped

INSTRUCTIONS

Cheese Sauce:

1. In a high-speed blender or magic bullet, combine all ingredients. Blend until completely smooth. Sauce should be warm by the end of blending. Add a little water if it’s too thick.

Lasagna:

1. Preheat your oven to 375° F. Cut the ends off the zucchini and slice lengthwise into thin slices. Sprinkle with sea salt and spread out in a single layer on 2 baking sheets topped with wire racks. The salting and baking steps will dry out the zucchini. You can skip it, but the finished lasagna will be more watery.

2. Pat the salted zucchini with paper towel to remove excess moisture, then bake zucchini in the preheated oven for 10-12 minutes or until tops appear dry. Remove from oven and set aside.

3. Heat a large skillet over medium high heat. Add oil, then add sausage and sauté until browned, stirring as needed, about 3-5 minutes.
Lower the heat to medium and add in the onions and sauté until translucent. Add the garlic, stir, then sprinkle with salt, pepper, Italian seasoning, and crushed red pepper, if desired.

4. Cook and stir until softened, then add the spinach or kale and stir until wilted. Add in 1 cup of marinara and stir to heat through, then remove from heat.

5. Spread 1/2 cup of marinara onto the bottom of a 9x13-inch casserole dish.

6. Add zucchini slices on top of the pasta sauce side by side.
Top the zucchini with 1/2 of the turkey sausage mixture and evenly spread 1/3 of the cheese sauce on top. Sprinkle 1/3 of the chopped fresh herbs on top.

7. Repeat these layers, leaving enough zucchini for a final top layer.

8. Top the lasagna with the last layer of zucchini, remaining cheese sauce, and remaining parsley and basil. Bake in the preheated oven for 20-25 minutes. Garnish with basil before serving. Enjoy!