best ever paleo lasagna on plate with fresh basil

Best Ever Paleo Lasagna




Yield 6 servings

This warm, creamy dish is unbelievably comforting and delicious.  It's perfect for a crowd or to have leftovers ready for a busy week!


Cashew Cream

Meat Sauce



Cashew Cream

  1. Soak cashews in bowl of water at least 3 hours or overnight
  2. Place soaked cashews, water, lemon juice, and a heavy dash of sea salt in blender, blend until smooth (scraping down sides as needed).  Set aside.

Meat Sauce

  1. Heat coconut oil over medium heat, adding ground turkey once melted. 
  2. Sprinkle with dried basil, oregano, dash of sea salt, and use a spatula to mix and chop the ground meat. 
  3. Once browned, after about 7 minutes, add 2 cups of pasta sauce and continue cooking, until heated through, about 3-5 more minutes.
  4. Remove from heat and set aside.

To Assemble

  1. Spray 8x8 baking dish or dutch oven with avocado oil and preheat oven to 375 degrees F.
  2. Begin with a layer of noodles, then cashew cream, then meat sauce, sprinkle with chopped kale, and continue.
  3. For the top layer, lay noodles and cover with the 1/2 cup reserved pasta sauce (without meat) and then drizzle with cashew cream.
  4. Bake for 40-50 minutes, until bubbling on edges and toasted on top.
  5. Allow to cool for 5 minutes before slicing, garnish with fresh, finely chopped basil.

Courses Dinner

Cuisine Italian

Recipe by Food to Feel Good at