This recipe has all the flavor of the previous classic lasagna recipe, but no grains or dairy.
2 lbs. ground beef, cooked and drained
2 cloves garlic
2 T. parsley flakes
2 T. basil
1 t. salt
4 cups diced tomatoes (2 cans)
4 - 6 oz. cans tomato paste
1 c. sliced mushrooms
4 c. chopped kale
4 medium zucchini, sliced into 1/8" thick slices
6 carrots, shredded
1 t. Italian seasoning
Brown meat. Drain.
Add next 6 ingredients. Simmer uncovered 30 minutes. Stir occasionally.
Sauté zuccini strips in olive oil over medium-high heat until golden and tender. Set aside.
Saute' shredded carrots and Italian seasoning in olive oil over medium-high heat until tender.
Layer two oiled 9x13 pans with 1/2 the zucchini, 1/2 carrot mixture, 1/2 the cashew cheese, 1/2 the meat mixture. Repeat.
Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes before serving.
I make mine in four 8x8 aluminum pans and freeze three of them for later.