adapted from One Part Plant
serves 8-10
3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth
avocado oil for sautéing
4 cloves garlic, minced, divided
1 lb ground turkey thigh
16 ounces mushrooms, thinly sliced
1 Tbsp tamari or coconut aminos
1 tsp dried thyme
4 cups fresh spinach leaves
1 package gluten-free lasagna noodles
4 cups marinara sauce, store-bought (32-oz jar) or your favorite homemade recipe
Preheat oven to 350F.
Combine soaked cashews and veggie broth in a blender and blend until smooth. This can take up to a few minutes depending on blender. Set aside.
In a large skillet, heat a tablespoon of oil over medium heat. When the pan is hot, add 2 cloves garlic and sauté until it becomes fragrant. Add ground turkey and cook until meat is cooked through. Transfer to a plate.
Return pan to heat and add another tablespoon of oil. Add remaining 2 cloves of minced garlic and saute until fragrant. Add the mushrooms and sauté until mushrooms soften and begin to brown. Add tamari and thyme and cook for 5 more minutes. Pour the cashew cream into the pan with the mushrooms. Reduce head to medium-low and simmer for a few minutes to let sauce thicken. Add spinach and stir until spinach is wilted. Add cooked turkey back into the pan and stir to mix through.
Prepare lasagna noodles as needed.
Spread a third of the marinara sauce on the bottom of a 8x11-in baking dish. Add a layer of noodles. Cover the noodles with half of the mushrooms mixture. Add a layer of noodles and cover with another third of marinara sauce. Add the remaining mushroom mixture. Cover with last layer of noodles and top with remaining marinara sauce.
Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.