Guilt Free Lasagna: It's Possible!

Delicious Comfort Food: Gluten & Dairy Free

Gluten & Dairy Free Lasagna

Estimated Preparation: 10mins Estimated Hands-On Cook Time: 15mins Estimated Leave-It Cook Time: 45mins

Ingredients: 2 medium size zucchinis 2 medium size yellow squash 2c Cashew Cheese .5 lbs of mushrooms 1.5 lbs Ground Beef or Ground Buffalo 1- 32oz jar of Marinara (I like Kirkland brand: you can identify every ingredient and there's no added sugar) 2 tsp garlic powder salt and pepper to taste

Preparation: Preheat oven to 375*. Use a potato peeler or a cheese grader that allows you to cut the zucchini and squach in thin sheets. You are creating noodles with the zucchini and squash. The cut must be wide and thin. Cut up all four and set aside. Thinly slice your mushrooms and set aside.

Cook the ground beef with no added oil. Add the garlic, salt and pepper, cook until brown. Drain the juices and set aside.

Oil a 13" x 9" baking dish. Line the bottom of the pan with zucchini and squash. Be sure to snuggly place the 'noodles' side by side and only in a single layer; as you would when making traditional lasagna. Use the back of a spoon to spread a thin layer of the cashew cheese on top of the first layer. Add a second layer of zucchini/squash the same way: side-by-side, end-to-end, snuggly placed to cover the first layer. Add all the ground beef to this layer, then sprinkle all of the mushrooms on top of the beef. Pour half the marinara over the beef and mushroom layer. Add a third layer of zucchini/squash and spread, then spread a second layer of cashew cheese on top of it. Apply the fourth and final layer of zucchini and squash directly on top of the cashew cheese. Pour the remainder of the marina and spread across the top.

*Note: if you like extra saucy lasagna, add half of another jar. I like TONS of sauce so I included extra. You can always pull the meat and use broccoli if you'd like to make a vegan lasagna.

Place the lasagna uncovered in the oven and bake for 45mins. Puncture with a fork to ensure that the zucchini and squash are al dente. Be sure to set the lasagna aside for about 10-15mins to allow it to cool and set.

Serve...and be amazed!