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Whole30 Lasagna with Eggplant Noodles and Cashew Cream

The Foodie Eats
  • 140 minutes
  • Serves 16

INGREDIENTS

2 lb

Ground beef, lean

8 oz

Baby bella mushrooms

1 tsp

Basil, dried

2 cloves

Garlic

2

Globe eggplants, large

18 oz

Spinach, frozen

28 oz

Tomatoes

1/2 cup

Yellow onion

6 oz

Tomato paste

2 tbsp

Balsamic vinegar

15 oz

Tomato sauce

1/4 tsp

Black pepper, ground

1/2 tsp

Fennel seeds

1 tsp

Italian seasoning

1/4 tsp

Nutmeg, fresh

1 tbsp

Sea salt

2 cups

Cashews, raw

1/2 cup

Water