Paleo Zucchini Lasagna

For the zucchini 6 small zucchini (about 2 1/2 pounds)

kosher salt

For the meat sauce 1 pound lean ground beef

tomato sauce

chopped fresh basil (optional), plus more for serving

For the béchamel 4 tablespoons (56 g) ghee or extra virgin olive oil

tapioca starch/flour

freshly ground nutmeg (optional)

unsweetened almond milk

Kosher salt

Freshly ground black pepper

For the ricotta layer 1 pound (about 2 1/4 cups) cashew ricotta or store-bought almond ricotta (I use Kite Hill)*

eggs (150 g, weighed out of shell)

Fresh basil, for serving

*Note from Nicole: This looks like a good, simple recipe for homemade cashew ricotta cheese.