1  Preheat oven to 375℉ (180℃)
2   Fry onions and celery in coconut oil until onions are soft and translucent, about 2 min
3   Add meat, break apart with a wooden spoon or meat masher and fry until released fat has been reabsorbed
4   Add red wine and cook dry
5   Add garlic, heavy cream, and tomatoes. Bring to a boil, lower heat, add salt and pepper and let simmer
6   Pour almond milk in a blender*. Turn on high and add guar gum powder a pinch at a time until milk thickens to gravy consistency
7   Cut zucchini lengthwise into 8 slices
8   Cover the bottom of an 8×11 casserole with almond milk and place 4 slices of zucchini on top
9   Spread half of the meat over the zucchini
10   Pour half of the remaining almond milk over the meat and cover with half of the cheese
11   Make another layer of zucchini, meat, almond milk
12   Bake for 15 minutes, remove from oven, cover with remaining cheese and bake for another 15 minutes.

Serve with a cucumber/feta cheese salad