INGREDIENTS
For the Cashew Cheese:
- 2 1/4 cups raw cashews, soaked in hot water for 1 hour and drained
- 3 1/2 tablespoons lemon juice
- 4 tablespoons nutritional yeast
- 3/4 teaspoon garlic powder
- Pinch of sea salt
- 2/3–1 cup water, added 1 tablespoon at a time as needed
For the Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/4 teaspoon sea salt, plus more to taste
- 2 (25-ounce) jars marinara sauce
- 1–2 teaspoons dried Italian herbs (optional)
- 1–2 teaspoons sweetener of choice
DIRECTIONS
- Preheat oven to 350°F (177°C). Lightly grease a large baking dish.
- Heat olive oil in a large pot over medium heat. Add garlic, ground beef, and salt. Cook for about 8 minutes, stirring occasionally, until the beef is browned.
- Add marinara sauce, Italian herbs, and sweetener, if using. Stir to combine and simmer over low heat for about 10 minutes. Remove from heat and set aside.
- To make the cashew cheese, add soaked cashews, lemon juice, nutritional yeast, garlic powder, and sea salt to a food processor. Blend into a paste.
- Add 2/3 cup water and continue blending. Add additional water 1 tablespoon at a time until a thick, creamy consistency is reached. Adjust seasoning to taste.
- Spread a thin layer of marinara sauce in the prepared baking dish. Add a layer of uncooked Lasagna Sheets, followed by a thin layer of cashew cheese.
- Repeat the layers until you have three layers, finishing with marinara sauce and cashew cheese on top.
- Bake uncovered on the middle rack for 40–45 minutes.
- Remove from the oven and let cool for 5–10 minutes before slicing. Serve and enjoy!
