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8-12 Lasagna noodles

1 package Pine View Farms Ground Beef

2-3 cups Tomato sauce (of your choice)

Shredded cheese

Fresh Basil 1 tbsp

Olive oil


Cashew Cream Sauce:

1 cup Cashews (soaked overnight + drained)

1 ½ cup Steamed Cauliflower

⅓ cup Nutritional yeast J

uice of ½ Lemon

2 Garlic Cloves

Onion powder


  1. In a blender, add all cashew cream sauce ingredients together and blend until smooth.
  2.  Preheat oven to 400F.  In a large pot, bring water to a boil and season with salt.  Add lasagna noodles and allow to simmer until noodles are al dente, drain and rinse.
  3. While noodles are cooking, Heat a large pan and add beef, season with salt and sear beef until browned. 
  4. Grease an 8-9 inch casserole dish with some olive oil.  On a cutting board lay out a lasagna noodle, spoon two tablespoons of cashew cream and spread along the noodle. Then add 2 tbsp ground beef on top. Roll noodles starting at one end to the next and secure them into rolls with skewers. Place each roll into a casserole dish and continue until tightly fit. Pour tomato sauce over top of the rolls, more for a “saucier” casserole, less for a more dense roll. Top with shredded cheese, fresh basil and chopped cherry tomato.
  5. Bake in the oven for 20-25 minutes or until desired doneness. Remove and enjoy as individual appetizers or as a meal.