Name: Simple Bolognese Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1 lb pastured beef or 2 cups cooked/rinsed adzuki beans/chickpeas, or 1 block of tempeh, ground; 2 Tbsp ghee or olive oil; 1 onion, chopped; 3 cloves of garlic, minced; 1 794g jar of crushed tomatoes or 10 roma tomatoes, pureed; 1/2 cup of water; 3 carrots, sliced in coins; 1 cup sliced crimini mushrooms; 1 Tbsp dried basil or 1/4 cup fresh, packed; 1 Tbsp dried oregano or 2 Tbsp fresh; Salt to taste

Description

A filling hearty meal that might just be the best dairy-free lasagna you’ve ever had!

Ingredients

Scale

1 package gluten-free lasagna noodles, cooked as directed*
2 cups Cashew Rictotta
All of that awesome Bolognese you just made

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Instructions

Preheat oven to 350 degrees.
In an 12 x 8 baking dish, begin with an approximately 1 inch layer of sauce. Press sauce with back of spatula.
Top the sauce with an even layer of noodles.*
Over the noodles, spread a 1/4 – 1/3 inch layer of the cashew cheese.
Repeat steps 1-3, ending with a layer of cashew cheese.
Place in oven and bake uncovered for 30-35 minutes, until the top is slightly browned.
Remove and allow to rest for 10 minutes before slicing and serving.

Notes

* Make this grain-free by replacing the noodles with thin slices of zucchini or butternut squash.

Prep Time: 1 hour
Cook Time: 35 mins
Category: Entree