It’s been a while since I’ve whipped up a batch of my magnificent Mighty Meat Lasagna – oh, and my Tantalizing Tomato Sauce too.

The smell of lasagna fills the olfactory senses with such delight – you know what I mean?
No matter who you are, it just smells good and it feels good…

Lasagna must have magical powers.

Well, I’ve amped up the old version with some Capello’s lasagna noodles and a little cashew ricotta.

It’s better than ever!

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Mighty Meat Lasagna

Lasagna:
1 lb. ground grass-fed, organic beef
1 tsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 lb. frozen spinach, thawed
2 cups Cashew Ricotta**
sea salt and pepper
1 Tbs. fresh basil, chiffonade cut
Capello’s Grain Free lasagna sheets
1 cup shredded mozzarella cheese (optional)
2 tsp. fresh basil (for garnish)
2 cups Tantalizing Tomato Sauce***

Thoroughly cook ground beef over medium heat.  Transfer cooked meat to a separate bowl and drain any excess fat from pan.  Heat olive oil and add onion for a light sauté.  Once the onion begins to “transluce,” add garlic spinach, red pepper, and salt and pepper.  Stir to fully mix all ingredients.  Add cooked meat back into the mixture, and thoroughly combine.  Stir in basil.

Begin layering…

Tomato sauce, lasagna sheets, 1/2 the meat mixture, and repeat.  End with one layer of tomato sauce.  Top with shredded cheese (optional).  Bake at 350 degrees for 30-45 minutes, until heated through.

**Cashew Ricotta:
1 1/2 cups raw cashews, soaked
1/2 cup water
juice of 1 large lemon or 1 tablespoon apple cider vinegar
dash of onion powder
sea salt and pepper

Soak the cashews for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Store in an air tight container in the refrigerator for an hour or two, this will stiffen the mixture a bit.

***Tantalizing Tomato Sauce:
2 tsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 28 oz. can organic crushed tomatoes
2 Tbs. tomato paste
1 Tbs. balsamic vinegar
1 tsp. crushed red pepper flakes
1 tsp. fine cinnamon
salt and pepper
2 Tbs. fresh basil, chiffonade cut

Heat olive oil over low to medium heat.  Add onion and sauté until translucent.  Add mushrooms and garlic.
Add remaining ingredients up until the fresh basil.  Stir and bring to a boil.  Reduce.  Allow sauce to simmer 5-10 minutes.  Remove from heat.  Stir in basil.
It’s best to refrigerate the sauce overnight to allow flavors to fully develop.