1 protein, 1 fat & 1 carb serving
1 butternut squash (top skinny part only)
1.5 lbs lean ground beef
2 cups marinara sauce
1 tsp minced garlic
1/2 cup cashews
1 TBS nutritional yeast
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 cup water
3/4 cup spinach leaves
6 slices Follow Your Heart Provolone cheese
Begin by setting up a pot of water to boil.
Using only the top skinny part of the butternut squash, thinly slice outside peel off and stem.
*If you do not have a mandolin slicer, carefully slice squash into long thin noodles, almost like shaving down the side.
Carefully place noodles into boiling water. Cook until al dente. Be careful, they break easily.
Drain and set aside.
Instructions (cashew cheese):
In a blender or food processor, combine cashews, basil, garlic powder, nutritional yeast and water.
Blend until thick, creamy "cheese" forms and set aside.
On medium high heat, cook minced garlic with ground beef until fully brown.
Add 1 3/4 cup marinara sauce and stir well. Set aside for assembly of lasagna.
Instructions (putting it all together):
Heat oven to 350.
Lightly spread 1/4 cup marinara sauce on the bottom of a 9x13 baking dish.
Place first layer of butternut noodles vertically across the entire bottom of the dish.
On top of the noodles, place half of the meat sauce mixture.
Next, spread cashew cheese on top of meat. This will kind of mix in with the meat and will only be a light layer of cheese.
Lay spinach over the top of the cashew cheese. If you want more spinach, don't hesitate with more. -Place another layer of butternut noodles all the way across the spinach layer.
Finally, spread remaining meat sauce on top of butternut noodles.
Bake for 10 minutes and then add cheese.
**If you do not have a dairy sensitivity, feel free to use normal cheese for this part.
Bake until cheese is melted, cool and enjoy!