Zucchini Lasagna with Ground Turkey & Cashew Cream Ricotta

From my recipe box: this recipe is a hand me down from my good friend, The Current Dish. Cheese lovers, don’t be put off by this cheese-less lasagna. the cashew cream combined with the marinara is so deliciously rich you won’t even miss the cheese!

Did you try it? Tag    @thewellfedguide    in your pics!

Did you try it? Tag @thewellfedguide in your pics!

Zucchini Lasagna with Ground Turkey & Cashew Cream Ricotta


  • 1 lbs ground turkey

  • 2 medium zucchinis

  • 1-28 oz. jar marinara [I like trader joe’s organic tomato basil]

  • 1 1/2 C raw cashews, soaked for several hours or flash boiled in hot water for ~20 minutes

  • 3/4-1 C almond milk [or other milk of choice]

  • 1 lemon, juiced

  • 1 T italian seasoning

  • salt & pepper to taste


  1. Preheat the oven to 400 degrees Fahrenheit and grease an 8X8 or 9X13 baking dish.

  2. Brown the ground turkey over medium high heat until it’s no longer pink.

  3. While the turkey is browning, use a mandolin to cut the zucchini into thin slices [they don’t need to be perfect!].

  4. Drain cashews and place in a high speed blender with almond milk, lemon juice, italian seasoning, salt and pepper. Blend until completely smooth.

  5. Place a small amount of marinara on the bottom of your baking dish then start laying down zucchini slices in an even layer. Top with 1/3rd of the ground turkey, several dollops of cashew ricotta, and about 1/4 C of marinara. Repeat starting with a layer of zucchini. End with a thin layer of cashew ricotta and mainrara on top.

  6. Bake for 50 minutes or until zucchini has reached your preferred doneness!