Adapted from http://www.sandisallergyfreerecipes.net

 

Ingredients:

2 medium size zucchini- cut thin into ribbons
1 large onion- sliced
1 large size carrot- julienne
1 large red pepper- sliced
1 lb ground beef
1 Tbsp. coconut oil or olive oil
1 tsp. dried basil

Pesto:

2 c. basil leaves
3 cloves garlic
1/4 c. pine nuts or walnuts
1/4-1/2 c. olive oil

Put basil, garlic cloves and pine nuts into the food processor; pulse, adding olive oil a little at a time.

Add enough oil for paste consistency.

Cashew cream:

Soak 1 c. raw cashews in 2c. water for a few hours
Strain nuts, then rinse them.
Add nuts to food processor as well as:
4 Tbsp. lemon juice
1 tsp. salt
1/4-1/2 c. water(to desired texture)

Puree until smooth.

 

Directions:

In a medium frying pan, add oil, onion, carrot, and pepper. Sauté for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and set vegetables aside in a bowl when vegetables are soft.  Brown ground beef in the same pan.  Once beef is cooked, add vegetables back in and stir together.  To assemble lasagna use a 9″ by 13″ baking dish.  Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish.  Then a single layer or zucchini ribbons.

Followed by 1/3 of beef and vegetables.  Then 1/3 of your cashew cream.  And 1/3 of your pesto. Repeat each step two more times, ending with pesto.  Bake uncovered at 350 degrees for 30-40 minutes.