I grew up on mom’s famous spicy spaghetti sauce (no, really, all of my siblings’ friends/high school soccer team asked for it!) and it’s become a staple in my own family. The key is spicy Italian sausage, y’all. Today, as promised, I am sharing a recipe for baked spaghetti/lasagna that was a hit on my reels the other day. The notable part of this recipe is that it’s gluten free AND dairy free!
Cashew Ricotta “Cheese”
1 cup unsalted raw cashews
1 tbsp EVOO
2-3 tsp Fresh Lemon Juice
1 tbsp Full Fat Coconut Milk
A dash of salt
Boil on high the cashews for 35 minutes. Blend in a food processor until grainy. Add EVOO, lemon juice, and salt. Blend until smooth. Add coconut milk and pulse until creamy.
Lasagna/Baked Spaghetti
**I often make a larger batch of sauce for freezer- note you may not use all of this sauce depending on the size of pan/people to feed. I have a fully homemade sauce recipe but when cooking a typical weeknight meal, I go the easier pre-made marinara sauce!
This recipe is all exactly the same process other than the noodles of choice
1-2 packs of GF lasagna noodles (Spaghetti if doing baked spaghetti!) *My favorite is Cappelo’s Lasagna Sheets!
1 lb. spicy Italian sausage
1lb. chicken sausage
1 tbsp EVOO
2 16 oz. marinara jars *I like Rao’s at Costco!
Salt
Pepper
2 cups fresh spinach
Cashew Ricotta “Cheese” (See above recipe)
Instructions
Prepare the noodles as instructed on box. (Cappelo’s sheets don’t require any prep!!) Brown the meat together in large skillet with 1 tbsp of EVOO. Add in sauce once browned and spinach. Place a lid on top over a low simmer until the spinach is wilted. Mix together and set aside.
Place a layer of sauce on the bottom of a cooking dish to begin. Start layering noodles (if doing spaghetti, think just enough to cover the sauce evenly), add a dollop of ricotta every 2-3 inches, layer more sauce, repeat process until all noodles and ricotta are gone, finishing with a thick layer of sauce on the top. Bake at 350 for 40 minutes (or edges golden brown)
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