Zucchini Lasagna w/Cashew Ricotta

Anna Klimmek Owner and Chef of Happy Food MN and Culinary Wellness Company loves teaching people how eat for their bodies in a way that works for their lives.  It is her mission to get people in the kitchen by teaching them healthy, simple ways to get cooking! Eating better doesn’t mean you have to give up your favorite foods though.  Anna shows us a favorite dish done healthy!

Anna offers healthy cooking & lifestyle workshops for businesses designed to keep employees healthy, happy and productive both in life and at work.  She also has an Online Culinary Wellness School with World Wide Cooking classes starting at $10 as well her signature food for Focus Class – Teaching you the foods and lifestyle techniques to keep you focused and productive.

Zucchini Lasagna w/ Cashew Ricotta

4 servings
20 mins prep
60 mins total

Ingredients:

2-3 ea Zucchini
1 Lb Ground Meat (Turkey or Beef)
2- 4 ea Garlic
1 pkg Frozen Spinach
1 cup Green Onion
1 Tbsp Fresh Parsley
1 Tbsp Fresh Basil
2 cups Cashew Ricotta
1 Jar Low Sugar Marinara Sauce 

Instructions:

Slice Zucchini thin, salt and let set in paper towel. Sauté Turkey w/ garlic and spinach, green onion. Mix Almond Ricotta, w/ parsley, and basil

Layer Zucchini, then ground meat mixture, zucchini, ricotta mixture, Layer tomato sauce and a little ricotta again. Keep layering until all ingredients are used and you pan is full.

Top the lasagna with any left-over ricotta

EASY OPTION – Chop Zucchini up and Sautee with thyme, and layer zucchini, turkey mixture, ricotta mixture, and top with tomato sauce.

 

Cashew Ricotta

Serves 4-6
Prep Time 10 mins
Full Cook Time 4hr 10 mins

Ingredients

1 cup Raw Cashews
1 Tbsp Lemon Juice
2 Tbsp EVOO
2 Tbsp Chopped Herb Mix (Parsley, Rosemary, Thyme)
1 ea Fresh Garlic Clove (minced)
Water – As Needed
TT Salt & Pepper

Instructions

Soak cashews for 4 hours up to 24 hours.

Place in a high-powered blender with the lemon juice, garlic and herbs and blend until roughly blended.

Add water little by little if mixture is too thick.

Add salt and fresh ground pepper to taste.

Suggested Use:

  • Dip for Veggies
  • Any recipe that calls for Ricotta – Lasagna, Stuffed Shells
  • On Toast
  • Roasted Delicata Squash w/ Dates

 

Roasted Delicata Squash w/ Dates & Cashew Ricotta

Serves 4-6
Prep Time 10 mins
Full Cook Time 40-55 mins

Ingredients

1 ea Delicata Squash
1 Tbsp Za’atar
1 tbsp Olive oil
Pinch of Sea or Pink Himalayan Salt
Twist of Fresh cracked pepper
½ cup Cashew Ricotta (Fresh or store bought)
1 ea Dried Dates for each slice of squash

Preheat oven to 400 degrees.

Cut Delicata Squash in half and scoop out seeds.  Cut in one inch slices.  Leave on! Place on sheet pan and sprinkle with olive oil & Za’atar, salt and pepper. Bake for 30-45 minutes or until cooked through.

When squash is cooked through and lightly caramelized, remove from oven.  Place Squash on serving plate, top with dates and dabs of cashew ricotta.

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