no cheese

Paleo and gluten-free lasagna recipe made with a meaty Italian sauce, zucchini, and a nut cheese - so close to the taste and texture of a traditional pasta lasagna, i think you&#039;ll be amazed!

Awesome Paleo Lasagna Recipe

lb grass-fed ground beef

onion (chopped small)

San Marzano peeled tomatoes and sauce

tomato sauce

tomato paste

mushrooms

spinach (thawed)

zucchini

cashews

almond milk

garlic pressed

basil

thyme

oregano

salt

tsp black pepper

parsley leaves

red pepper flakes

lemon juice

tsp salt

onion

tsp dried garlic

Day before: Soak cashews in water (no need to refrigerate)

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

Add Italian sausage and beef in 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 mins to 1 hour)

In a frying pan with a little olive oil, sauté mushrooms (with any kind of seasonings or parsley if you like)

Set sautéed mushrooms aside

Place thawed spinach in bowl, squeeze as much water out of it as possible

Set spinach aside

Drain water from the soaking cashews, and pour cashews into a food processor

Add almond milk and spices to the food processor

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

Add 2 cups of the cashew "cheese" into the bowl with spinach and blend together

Preheat oven to 350º F

Slice zucchini lengthwise, (first trim two opposite sides so it doesn&#039;t roll around on the board) Slice noodles about 1/4-inch thick (works by hand with a knife) don&#039;t worry about them all being the exact same thickness

Get out a 9&quot; x 12&quot; baking dish

Smooth a little bit of the lasagna sauce along the bottom of the pan

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

Add about half of cashew cheese and spinach mixture along the top of the zucchini noodles layer

On top of that, add half of the pan of sautéed mushrooms

Top with lasagna sauce enough to cover the top (don't skimp, there'll be plenty)

Repeat the above steps with a second layer of zucchini noodles, cashew cheese and spinach, and again with the sautéed mushrooms and lasanga sauce

Now bake uncovered for about 50-60 minutes (or until it starts to bubble around the edges)

Remove from oven, let stand a few minutes, slice and serve

Spicy, citrusy, mustard greens-pepita pesto, the perfect midwinter sauce for pasta, or as a spread or dip. The ingredients also make it an ideal exercise recovery food!

Mustard Greens Pepita Pesto {Vegan, Nut-Free}

lemon

mustard

pepitas (green pumpkin seeds)

garlic,

fine sea salt (more

black pepper

olive oil

Grate 2 teaspoons lemon zest from the lemon....

Grate 2 teaspoons lemon zest from the lemon. Cut in half and squeeze out 1-1/2 tablespoons juice.

In a large food processor, process the mustard...

In a large food processor, process the mustard greens, pepitas and garlic, using on/off pulses, until finely chopped. Add the lemon zest, lemon juice, salt and pepper.

With the motor running, slowly pour in the...

With the motor running, slowly pour in the olive oil, stopping to scrape the sides of bowl once or twice.

Serve with pasta, as a spread, or as...

Serve with pasta, as a spread, or as a dip.

This creamy pasta bake is so easy to make - just chop and drop all the ingredients into one casserole dish and bake in the oven. You don&#39;t even need to pre-boil the pasta!

Vegan Pasta Bake No Cheese

Pasta (can be gluten free)

Garlic

Zucchini (chopped small)

Eggplant (chopped small)

White bean (cooked

Passata

Coconut cream

Nutritional Yeast

tsp Black pepper (cracked)

Water

Black olives (pitted and chopped)

Combine

In a casserole dish, add pasta, passata and coconut cream. Stir through pasta until completely covered in sauce.

Incorporate

Add all other ingredients and mix thoroughly together, ensuring every bit is covered in sauce.

Bake

Cover with lid or foil and bake in a pre-heated oven 180C (360F) for 50 minutes. Allow 10 minutes of resting time with the lid on (do not open the lid!) and then serve warm or cold.

This is a stunning recipe! I doubled everything and then added some lemon juice, extra salt and extra nooch (nutritional yeast). I mixed through chopped kale and zuchini the first time I made it. Second time I used mixed through chopped spinach and mushrooms. My partner went crazy over it and keeps asking me to make it. Thank you so much 😃

This was so easy to make, and I can't believe how creamy it was from using Coconut cream, great tip!!

Yummo! So easy and delicious! Thanks Janelle for another great pasta dish.

you had me no boil! i can't believe how much time it saved me!! awesome thanks!

I've just made this vegan pasta bake. First off, I did not know you can throw pasta into the oven without cooking it. Second, it's so easy to make. My family want more of this. Can't wait to make it again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627282238/pnxlaovreh4xznrbcgrp.mp4

A wonderfully creamy no-boil vegan pasta bake that is creamy, gluten-free and packed with vegetables. Enjoy both warm or cold.

Vegan Pasta Bake (No Boil Pasta)

Top 3 no cheese recipes from across the web

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Awesome Paleo Lasagna Recipe

Mustard Greens Pepita Pesto {Vegan,...

Vegan Pasta Bake No Cheese

Top 3 no cheese recipes from across the web

The most viewed no cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Awesome Paleo Lasagna Recipe

Mustard Greens Pepita Pesto {Vegan,...

Vegan Pasta Bake No Cheese

The most viewed no cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine