Grain and Dairy Free Lasagna

Ok, I'm going to be vulnerable here and admit, I am addicted to the recipe I am about to share....like, the second this pops in my head, it's craving in motion and in to the kitchen I go.  If you are a lover of Italian food like I am, and have found yourself feeling a bit left out or just haven't enjoyed the taste of anything, let me change your mind and fill your heart (and belly) with joy again!  

I've made gluten free lasagna, a few years back when we were still eating grains, and dairy so it was easy to replace with rice noodles and keep all the ooey gooey cheese.  But I had yet to tackle this with our way of eating because, well, I just hadn't thought of it, until one day, I did.  I make homemade cashew milk at least 2 times a week, yet until December of 2016, I had yet to attempt my own cashew cheese!  Well, my mind went on it's usual "what can we create today" and I decided to take the leap!  But, I'll admit, I bought an expensive almond ricotta first lol.  It was OK, but not anything special to write home about (otherwise this blog post would be all about it!), I knew I had to take it head on.  So off to soaking I went!  I used this recipe for my cashew cheese, its crazy how EASY it is!  www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html, the only thing I do different is I soak the cashews over night or for at least 8 hours, my body can digest them much easier that way.  Good news is, it freezes well for a few weeks, the recipe makes enough for a 9x13 inch lasagna with a little extra, we make an 8x8 so we freeze and have it ready for the next time! The lasagna recipe is one from my own memory and posted just below, it comes from  my Mother-in-Law, my Hubby was a pro at making it, he even nails this one pretty good too!  There are many different things that can be added, and taken out.  If you'd like to make this a vegan option, I've included options for that below.  We include all kinds of dietary choices and needs on the hO'Me front, we do not discriminate <3.

Ok, enough teasing, are you starting to salivate yet?  I am, and now I know what I'll be making for dinner....

Recipe for an 8x8 dish (double for more):
Preheat oven to 350 degrees
2-3 medium organic zucchini sliced 1/8 inch thick (we use a mandolin)
1 lb Italian sausage (organic when possible, can use sweet or spicy, chicken or pork, your choice)
Cashew ricotta cheese (can be made ahead, make with raw, organic when possible)
Organic marinara sauce
2 bags organic spinach (seems like a lot but it cooks down quite a bit)
3-4 cloves of fresh chopped organic garlic
Daiya mozzarella shreds 
Salt and pepper
Olive oil for cooking (California Olive Oil is best, it's not rancid) or Avocado oil

Cook sausage until browned, drain and set aside
Clean out sausage fat, add 1 tablespoon of Olive Oil, heat over medium heat.  Add garlic and saute until fragrant, toss in 2 packs of spinach, add salt and pepper to taste cook until wilted set aside
Slice zucchini
Make cheese (if not pre-made)

Assemble:
Layer zucchini in a single layer
Add 1/4 or more of sauce, spread out over zucchini
Add 1/2 of the sausage (or 1/2 mix of veggies for vegan option)
Add 1/2 of the sauteed spinach 
Drop cashew ricotta cheese around 
Top with another single layer of zucchini
Add 1/4 or more of sauce, spread over zucchini
Add rest of sausage and spinach mix (or vegan mix)
Drop cashew cheese around
Top with another layer of zucchini
Add more sauce and spread it out
Top off with Daiya mozzarella cheese

For the Vegan option, I recommend the following:
3-4 cloves of garlic (more or less to taste)
2 cups sliced organic mushrooms 
3 bags of organic spinach
2 cups chopped organic kale
Saute down in Olive oil or Avocado oil
Use in place of sausage
Use some extra ricotta cheese

Pop in the oven for a good 40-50 minutes until its bubbly (you can do less for vegan option, maybe 30-40, you want the zucchini to be soft and sliceable), remove and let cool for a bit.  Serve hot with a yummy salad, and flat bread! (here is my grain/egg/dairy free flat bread www.essentiallyom.com/writings--om-blog/grain-free-egg-free-flat-bread-pizza-crust).

Enjoy from my heart and hO'Me to yours,
​Mary O'Meara