Instructions

1. Drain cashews and blend in a food processor with the rest of the “ricotta” ingredients until you get a thick paste with little bits, you don’t want it totally smooth. Add water as needed to get the right texture. 

2. Heat a skillet on medium-high heat, drizzle in olive oil and brown the meat, then add in the seasonings, shallots, and garlic. Cook until the meat is cooked through, and the aromatics and fragrant and tender. Break it up with a spatula so that it’s well combined and a fine crumble. Mix in the spinach and cook until wilted. Transfer to a bowl and set aside. 

3. Add olive oil to the hot skillet, and add in the mushrooms, saute until browned and glossy. You want a really good sear on them. Add salt and then deglaze the skillet with wine. Let it reduce. Set aside. 

4. In the same skillet, combine bone broth, wine, pumpkin puree, vinegar, and lemon juice. Add water as needed to thin out. Bring to a simmer and mix in the seasonings. Once you’ve got about 5 cups of sauce with the right tomato sauce consistency. Take off the heat. 

5. In a large bowl combine the meat mix, the ricotta, and the mushrooms. Set out your lasagna sheets on a flat clean surface, evenly distribute the filling to the center of each sheet, and roll forward to close. 

6. In a casserole dish, pour half of your sauce. Then arrange your roll-ups in the dish, seam side down, and pour the remaining sauce over the top. 

7. In lieu of parmesan, we’re going to sprinkle pork panko and minced parsley all over the top. Bake at 350F for 35 minutes. Let cool for 15 minutes.

8. Dig in and enjoy! Store leftovers in a casserole dish with a tight-fitting lid in the fridge for up to 5 days. To reheat, bake covered with foil for 20-30 minutes at 300F.