Zucchini Lasagna with Pine Nut Ricotta | Nourishing Meals®

Ingredients

• 3 large zucchini cut into long, thin flat strips
• 1 cup pine nuts soaked for 4 to 6 hours
• 1 cup blanched almond flour
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons water
• ½ teaspoons Herbamare (or sea salt)
• 1 pound ground beef
• 4 cups marinara sauce
• 2 cups cremini mushrooms thinly sliced (optional)
• 4 cups baby spinach (optional)
• 1 cup fresh basil (optional)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Italian seasoning
• 4 tablespoons blanched almond flour