Eggplant Lasagna, Lactose-free with Cashew Nut Cheese

Nut Cheese

From Against All Grain- my new favorite Paleo Cookbook

Ingredients:

1 cup blanched skinless almonds, raw cashews or raw macadamia nuts

½ teaspoon seas salt plus pinch for soaking

3 TBSP. water

2 Tablespoons extra virgin olive oil

4 tsp. lemon juice

Directions

1. Place the nuts in a large bowl and fill with filtered water and a pinch of salt. Cover and soak for 24 hours for almonds- 6 hours for cashews
2. Follow any vegetarian recipe for eggplant lasagna. I love Yoder’s produce market for their variety of eggplants.
3. Cut lengthwise on mandolin (always using guard.)
4. Slice zucchini the same way
5. 1 jar organic marinara or pomodoro sauce
6. Nut cheese
7. Italian seasoning.
8. Layer and bake covered at 350 for 20 minutes. Remove foil and bake for about 20 more minutes until veggies are tender.