Zucchini Noodle Lasagna

Makes 2 Servings

Macros: 456 cal, Fat 30g, carbs 20g, Fibre 4g, Protein 31g


3/4 tsp Extra Virgin Olive Oil

227g Extra Lean Ground Beef

1/4 tsp Sea Salt (divided)

3/4 cup Tomato Sauce

1/2 cup Cashews (soaked, drained and rinsed)

1/4 Lemon (juiced)

3/4 tsp Nutritional Yeast

2 2/3 Tbsp Water

1 Zucchini (medium, ends trimmed)


Heat oil in a saucepan over medium-high heat. Cook the ground beef for about 5 minutes and drain any excess liquid. Season with half the salt and add the tomato sauce. Let simmer for about 10 minutes.

Meanwhile, add the soaked cashews, lemon juice, nutritional yeast, water and remaining salt to a blender. Blend until creamy.

Slice your zucchini length-wise using a peeler. Divide onto plates and top with the tomato sauce and cashew mixture. Garnish with nutritional yeast (optional). Enjoy!

Leftovers: Refrigerate in an airtight container up to 3 days.

Vegetarian + Vegan: Use lentils instead of ground beef and adjust tomato sauce as


No Lemon: Use apple cider vinegar instead.

No Cashews: Use macadamia nuts instead.







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