Classic Paleo Beef Lasagna with Roasted Zucchini Noodles

Ingredients

• 4 large zucchinis, sliced lengthwise into 0.25-inch sheets and roasted for 10 mins
• 1.5 lbs 100% grass-fed ground beef
• 1 jar (24 oz) organic tomato basil marinara sauce (Rao's)
• 1.5 cups raw cashews (soaked in hot water 30 mins) pureed with 0.33 cup water, 2 tbsp nutritional yeast, 1 tbsp lemon juice, and 1 tsp garlic salt (for ricotta)
• 2 tbsp fresh basil, chopped

Step-by-Step Instructions

1. Step 1: Preheat oven to 375°F (190°C).
2. Step 2: Brown ground beef in a skillet, drain fat, and stir in marinara sauce; simmer for 5 minutes.
3. Step 3: Blend soaked cashews, water, nutritional yeast, lemon juice, and garlic salt in a high-speed blender until creamy ricotta consistency.
4. Step 4: Spread 1 cup meat sauce in bottom of 9x13 baking dish. Layer roasted zucchini sheets, half the cashew ricotta, and half remaining meat sauce.
5. Step 5: Repeat layers, finishing with meat sauce and dollops of cashew ricotta on top.
6. Step 6: Bake for 30 to 35 minutes until bubbling. Let rest 10 minutes before slicing into squares.

Nutritional Breakdown (Per Serving)