Zucchini Sausage Lasagna

Servings

20 mins

Prep Time

50 mins

Total Time

Gluten Free

Ingredients

Amount / Quantity	Ingredients
	Cheese Sauce:
2 cups	Cashews*
3/4 cup	Almond milk
2 tablespoons	Avocado oil or olive oil
4 cloves	Garlic
1/4 cup	Fresh lemon juice
1/4 cup	Nutritional yeast
1 1/2 teaspoons	Fine sea salt
	Lasagna:
4-5	Medium-large zucchini
2 (7 oz.) packages	No Antibiotics Ever Golden Brown Turkey Sausage, thawed and chopped into small pieces
1	Small onion, diced
3	Cloves of garlic, minced
	Sea salt and black pepper, to taste
	Crushed red pepper, optional
1 teaspoon	Italian seasoning
1-2 cups	Fresh spinach or kale, chopped (optional)
2 cups	Marinara sauce, divided
1/4 cup	Fresh basil and parsley, chopped

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Directions

Cheese Sauce:
In a high-speed blender (I used a Vitamix), combine all ingredients. Blend until completely smooth. Sauce should be warm by the end of blending, if not, transfer it to a saucepan to heat before serving.
Lasagna:
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.
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 until ready to assemble.
Meanwhile, make the sausage mixture. 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.
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.
Spread 1/2 cup of remaining marinara onto the bottom of a 9×13-inch casserole dish.
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.
Repeat these layers, leaving enough zucchini for a final top layer.
Top the lasagna with the last layer of zucchini, remaining cheese sauce, and remaining parsley and basil. Bake in the preheated oven (middle rack) for 20-25 minutes, until hot and bubbly.
Garnish with basil before serving. Enjoy!
*If you’re using a high speed blender like a Vitamix, you won’t need to soak the cashews beforehand. If you’re using a food processor, I recommend soaking the cashews in hot water for 2 hours prior to making the sauce.