Lazoodle (Paleo Lasagna)

Yep. You read that right. I made up the name of this dish. No, this recipe is not mine – all the recipes on this blog so far have been from other, more creative minds. I’m going to start toying around with my own recipes soon, but I need to get a better handle on cooking, first. So this recipe is just paleo lasagna, but instead of pasta noodles I use zucchini noodles (or zoodles if you will) – thus the name. I know guys, I know – I’m so funny.

A word of caution for this recipe: don’t make it after a day of work when you are trying to eat dinner early and go to bed early. This recipe is quite involved. That’s the downside. The upside is that it makes a LOT of food, it keeps for a long time, and it’s REALLY REALLY GOOD!

Ingredients:

Main Dish:

1 pound Italian flavored ground turkey

1 pound regular ground turkey

1/2 cup onion, chopped small

(1) 28-oz can San Marzano peeled tomatoes and sauce (get chopped tomatoes, not whole)

(1) 15-oz can of tomato sauce

(1) 6-oz can of tomato paste

(2) 8-oz packages of sliced mushrooms (or if you are not lazy and you buy them in bulk, then you just need 16 ounces and you’ll then need to wash them, dry them, cut… just get the packaged stuff)

20-oz fresh spinach

5 medium-sized zucchini

1.5 cup of cashews

1/2 cup unsweetened almond milk

3 cloves garlic, minced

Seasonings for Lazoodle Sauce

1 tsp of dried basil

1 tsp of dried thyme

1 tsp of dried oregano

1/2 tsp of salttsp ground black pepper

1-2 tbsps. of fresh parsley

Seasonings for Cashew Cheese (don’t be grossed out by this. This makes the entire dish. Trust me)

1/4 tsp salt

1/4 tsp dried onion

1/4 tsp dried garlic

1/4 tsp ground black pepper

Instructions:

IMPORTANT: Day before – soak cashews in water (no need to refrigerate)

In a large pot, add 2 tsp of olive oil and saute onion and garlic over medium heat until onions are tender

Add Italian ground turkey and regular ground turkey to pot, cook until meat is browned

Drain fat

Add tomatoes, tomato sauce and tomato paste

Add remaining lasagna sauce spices

Allow sauce to simmer in pot while continuing below (best if simmered 30 minutes to 1 hour)

In a frying pan with a little olive oil, saute mushrooms with salt and pepper and paprika (if you want)

Set sautéed mushrooms aside

Drain water from the soaking cashews, and pour cashews into a food processor (what the heck even is a food processor? I just used my NutriBullet)

Add almond milk and spices to the food processor

Pulse or blend until cashews become a smooth and creamy consistency (kinda like ricotta cheese)

Add spinach and blend the cheese and spinach together. Now you have green cheese. Yummo

Preheat oven to 350 degrees

Slice zucchini lengthwise (you can leave the skin on). Here’s how I did this: just cut the tips off of both ends so you have a steady platform to stand the zucchini up on. Then slice them into vertical slices, about 1/4 inch thick but don’t worry if they aren’t all exactly the same size

Get out a 9×12 pan

Cover the bottom of the pan with the sauce

Place one layer of zucchini noodles lengthwise across the bottom of the pan

Add about half of the cashew cheese/spinach mixture along the top of the zoodle layer

On top of that, add half of the sautéed mushrooms

Cover everything with lazoodle sauce

Repeat this process until you’ve used up all the ingredients

Bake uncovered for about 50-60 minutes

Remove from oven, let stand a few minutes and enjoy!

Like I said – it’s a little labor intensive, but it’s totally worth it. You can find the original recipe on PaleoNewbie by clicking here.

 

 

 

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