Lasagna time!

Cool weather is here and it's time to turn on the oven. There is something about waking up to a cool morning that says boil a cup of hot tea and plan a yummy warm dinner. I had not made lasagna in so long and it sounded great so I decided to take a swing at making a heathy cheese free version. I took some pics during the process in case it turned out good and it was! It didn't leave me wanting the "real" version at all.

Lasagna

1 package whole wheat noodles boiled and cooled

1 Jar Organic marinara sauce

1 lb ground turkey cooked and browned

handful or more of fresh basil chopped

dairy free bechamel sauce:

4 TBS coconut oil

4 TBS flour

2 1/2 C cashew milk

sea salt and pepper to taste

In a large skillet heat coconut oil over med/high heat add flour and stir with a whisk about 1 min. quickly add cashew milk while stirring with a whisk to prevent lumps. Cook until thickened about 3 min. -I think. If too thick add more cashew milk. Add salt and pepper to taste - (1/2 tsp. salt or so). Remove from heat.

Mix marinara sauce with basil and turkey. Cover the bottom of a large glass 9x13 pan with a small amount of bech. sauce then a layer of noodles then a layer of meat sauce etc. until you end with bech. sauce. Cover with foil and bake at 350 degrees for 40min - remove foil the last 5-10min.