The Honey Blonde
- 1 cup raw cashews (chopped into pieces )
- 1 juice of lemon
- 2 tbsp olive oil ((divided))
- ½ tsp salt
- 1 tbsp water plus more for boiling
- ½ onion (chopped)
- 2 garlic cloves (minced)
- 1 lb ground turkey
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp dried basil (or 3-4 leaves basil, minced)
- 1 large can crushed tomatoes
- 1 zucchinis
- 2 tbsp almond meal
- 1 tsp ghee
- ¼ tsp salt
- ¼ tsp garlic powder
- Place cashew pieces in a small sauce pan and cover with water. Place on the stove over medium high heat and bring to a boil. Once at a boil, reduce heat to medium low and cover.
Let simmer for at least 20 minutes. In a large saute pan over medium high heat, saute onions and garlic in 1-2 tsp of olive oil until onions are translucent.
Dump in ground turkey and break up with a spoon. Cook until turkey is brown and no longer pink. Sprinkle paprika, oregano, salt and pepper over the turkey. Pour in the crushed tomatoes. Bring to a simmer then reduce heat and cover. A few minutes before assembling the lasagna, stir in the basil.
While sauce is simmering, prep zucchini for slicing by removing stem. Using a mandolin, slice zucchini lengthwise about 1/4 inch thick. Blanch zucchini noodles cooking in boiling water for about 15 seconds, then dunking in an ice bath.
Lay noodles out on dry paper towels to dry. To finish the cashew ricotta cheese, strain the cashews from the boiling water. Place cashews in a food processor.
Add in remaining ingredients and process until it forms a consistency similar to ricotta cheese, about 2 minutes on high. Preheat the oven to 375, then mix together the topping ingredients in a small bowl and set aside.
Begin assembling the lasagna by spooning a layer of the sauce on the bottom of a 8x8 or 9x9 inch pan. Lay the zucchini noodles vertically to cover the sauce, then lay another layer horizontally.
On top of the noodles, spread half of the ricotta cheese. Spoon on a layer of sauce, then repeat one more time, ending with a layer of sauce. Sprinkle topping across the top. Bake for 20 to 30 minutes. Let stand for 5 to 10 minutes before cutting and serving.
View the recipe instructions at The Honey Blonde