Turkey Mushroom Zucchini Noodle Lasagna (Dairy-Free)
Lasagna is a staple comfort food for me, but is a very rare occurrence because it’s so heavy and just full of things that I can’t eat on a regular basis. I’m happy to tell you, that is not the case any longer!
I have perfected a zucchini noodle lasagna that is also dairy-free, and no one would ever know or care because it’s better than the real thing! Glorious days are ahead. Not only do you get to feel like you’re eating a cheat dish when you’re not, but you also get the satisfaction of zero FOMO.
Who would’ve thought that one day we’d be making delicious dishes with veggies in place of pasta? I mean let’s be real…I love pasta and every now and then I just need it, but this lasagna wins over the starchy dish every time.
Hurry and go make it! You won’t regret it and I want you to share in this satisfaction with me.
Turkey Mushroom Zucchini Noodle Lasagna (Dairy-Free)
Ingredients
Cashew Ricotta Cheese
- 3 cups raw cashews
- ¾ cups water
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon onion powder or small piece of onion
- Pink Himalayan salt
- Black pepper
Lasagna
- 3 medium zucchinis, sliced 1/8” thin
- 1 tablespoon avocado oil
- 1-pound ground turkey
- 1 yellow onion, chopped
- 2 tablespoons Italian seasoning, or to taste
- 8 oz mushrooms of choice, sliced
- 32 oz marinara sauce or pasta sauce of choice
- 12-16 oz dairy-free mozzarella cheese
- Basil, thinly chopped
- Pink Himalayan salt
- Black pepper
Instructions
- Place cashews in a large bowl and cover with hot water for 15-30 minutes. Place a kitchen towel over the bowl to keep the heat in.
- Drain and add cashews, water, lemon juice, garlic, and onion to a food processor and blend for 5-7 minutes or until ricotta consistency is achieved. Scrape the sides every couple of minutes. Season with salt and pepper to taste.
- Chill ricotta in fridge while you prepare remaining items.
- Line a large baking sheet with paper towels or a kitchen towel.
- Slice zucchinis 1/8” thick and place in a single layer on the baking sheet, sprinkle with salt to draw the water out, top with another layer of paper towels or a kitchen towel. Repeat with remaining slices.
- Let zucchinis sit for at least 30 minutes using paper towels or kitchen towels to remove the water from them. *This is a very important step to prevent your lasagna from being watery.*
- While the zucchini sits, prepare the sauce and preheat oven to 350⁰F.
- Heat oil in a large saucepan on medium-high until hot but not smoking. Add in turkey and onions. Season with 1 tablespoon Italian seasoning, salt, and pepper. Cook 3-4 minutes breaking turkey apart.
- Add in mushrooms and cook an additional 3-4 minutes.
- Add in sauce, remaining Italian seasoning and simmer for a 5-7 minutes or until sauce thickens. *Another important step to avoid it becoming watery.*
- Add a layer of sauce at bottom of a lasagna dish, top with single layer of zucchini, layer of sauce, layer of ricotta, a light sprinkle of mozzarella. Repeat with an additional layer of zucchini, sauce, ricotta, light sprinkle of mozzarella, zucchini, remainder of mozzarella.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake additional 20 minutes.
- Broil for 3-5 minutes or until cheese browns.
- Let lasagna cool 10 minutes to set and garnish with basil before serving.