Gluten Free Lasagna (with Paleo & Dairy Free options)
Gluten free lasagna was one of my favorite dishes as a kid, but being gluten free and dairy free made it hard to enjoy until now. Here's how to make it...
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Cooking tools:
- Mandoline
- Blender
- Oven
- Baking sheet
- Baking pan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 1 eggplant (or 2 zucchini, rinsed)
- 1 tbsp olive oil
- 1 large Yellow Onion (finely chopped)
- 1 5 oz container sliced mushrooms
- 1 lb ground beef (preferably grass-fed)
- 1 large jar marinara sauce (make sure it's gluten-free)
- 1 small bag fresh baby spinach (wash if it's not already pre-washed)
- 1 box gluten-free lasagna noodles (uncooked)
- 2 cups full fat Greek yogurt (preferably organic)
- 6 oz ball of fresh mozzarella (sliced thinly)
- sea salt
- ground black pepper
- 2 cups raw cashews
- 1 cup hot water
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