You Don’t Have to Be Vegan To Love This Meat- and Dairy-Free Lasagna

Whether you’re looking for a healthy alternative to Italian food or you’re playing with the idea of going vegan, one thing is certain: you won’t have to give up lasagna! In the latest episode of #UNICORNFUEL on Mixed Makeup Wellness, paleo chef Mary Shenouda shared a protein-packed recipe that she created for a paleo vegan client that was craving the traditionally meat-and-cheese-layered dish.

Instead of carb-heavy lasagna noodles, ricotta cheese, and meat marinara sauce, Mary used eggplant, cashew cheese, and walnut “meat” sauce. Since the walnuts and cashews are an excellent source of protein, this lasagna will also keep your tummy satisfied.

We’ve listed the ingredients you’ll need below; before hitting the grocery store, you’ll want to watch the full video to get an idea of how much you’ll need based on your dinner party size.

Ingredients:
Eggplant
Spinach
Tomatoes
Tomato paste
Cashew cream (soaked cashews blended with garlic, salt, lemon, and extra virgin olive oil)
Capers
Walnuts, soaked in water and strained
Minced garlic
Italian seasoning (or fresh chopped basil, oregano, thyme, rosemary, and more desired herbs)
Red pepper flakes
Salt

Ready? Find out how to make Mary’s vegan eggplant lasagna in the video below!