Paleo Lasagna Rolls

Ingredients

Cashew cheese:
• 1 cup raw cashews
• 2 tsp lemon juice
• 3 tbls reserved cashew water
• 1/2 tsp sea salt
• 1/4 tsp pepper 
Meat filling
• 1 lb ground grassfed beef
• 3 cups pack baby spinach
• 1/2 cup Mezzetta Napa Valley Homemade Roasted Garlic & Caramelized Onions
• 1/4 tsp salt and pepper 
Extras:
• 2 thick zucchini
• 1 1/2 cups Mezzetta Napa Valley Homemade Roasted Garlic & Caramelized Onions, plus a little extra

Directions

Cashew cheese:
1. Soak cashews in a bowl covered in water overnight.
2. The next day in a blender mix together cashews, lemon juice, reserved water from soaking cashews, salt and pepper until smooth.
3. You might have to stop and scrap down the sides of the blender once or twice.
Meat filling:
4. Brown and break apart ground beef in a large skillet.
5. When the meat starts to brown, add in spinach, Mezetta sauce, salt and pepper.
6. Cook until spinach is wilted.
To assemble:
7. Heat oven to 350 degrees.
8. Use a mandolin to slice zucchini lengthwise into 1/8 inch strips. You will need 9 even strips.
9. Spread 1 tablespoon of cashew cheese onto each zucchini strip then top with 2 tablespoons of meat filling.
10. Place a thin layer of sauce on the bottom of a 8x8 pan.
11. Gently roll zucchini strips and place them in the pan with the seam facing the bottom of the pan.
12. Cover with remaining cup and half of sauce or more if needed.
13. Cook for 35 minutes.
14. Remove from oven and let sit for 10 minutes before eating.

Notes