Vegetable and Beef Lasagna

1 lb ground grass-fed beef
1 medium eggplant, peeled and sliced 1/4 inch thick
1 small red onion, thinly sliced
2 medium yellow or red bell peppers, cored and thinly sliced
2 medium zucchini halved and thinly sliced. A vegetable peeler works great
1 bunch kale, chopped
2 heirloom tomatoes, thinly sliced
2 tbs olive oil                                                               
2 tbs fresh parsley
1/2 cup almods ground into a breadcrumb

Non-Dairy White Sauce

2 1/4 cup cashews, chopped in a food processor, make sure they don’t turn into paste
2 tbs grass-fed butter, melted
1 tsp each of dried oregano, thyme, marjoram
3 cloves of garlic, minced
1 tsp garlic salt
Pepper and salt to taste
3 1/2 cups almond or coconut milk

Process cashews add melted butter, garlic salt, salt and pepper. Blend for just a moment.  Put non dairy milk in sauce pan add cashew mixture, bring to boil.  Taste and see if you need to add salt and pepper. Once thick take off heat. 

Coat the bottom of a 9x13 glass pan with butter or coconut oil.  Start to layer your lasagna.  Eggplant, red onion, red pepper, kale, beef, zucchini (these are your noodles), sauce.  Continue layering until you run out of vegetables.  Leave the tomatoes until the very last layer, have those be on top.  Top with almond crumbs.  Cover with foil and bake at 375 for one hour.  Remove foil and broil on high for 3-5 minutes or until top is golden brown.  Remove from oven and let sit for 10 minutes.

Author: Christine Straley