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.
**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!
2 cups fresh spinach
Cashew Ricotta “Cheese” (See above recipe)
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)