To be from an Italian family and create a cheese-less lasagna…I might as well hand in my Italian card right now. Bummer, since I was only one stamp away from a free cannoli. But seriously, let me tell ya’ll, this ‘ish is good. I’ll be honest with you, I was very, very, VERY worried about attempting a cheese-free lasagna.
To my past self I only have one thing to say: If you go a recipe that is a healthier riff on a classic and expect your food to taste like it does when you use the typical ingredients, you will be disappointed. But if you look at a meal and appreciate it for what it is you’ll be pleasantly surprised. In the words of my fella, “For a cheese free lasagna, it’s pretty damn good!”
If you need help locating the noodles I used, check out these noodles. I found them at my local Whole Foods if you’re not an online shopper.
Recipe Note: In a lot of my recipes I say “salt to taste” because everyone has different salt levels they enjoy. Word to the wise for this recipe: please, please, PLEASE don’t forget to salt your pasta water! This really in a non-negotiable here. If that pasta is bland your dish will be bland. No matter how much salt you have in the filling. Taste as you go and make sure each layer is going to have enough flavor! (If it does happen to slip your mind, add a little salt between the layers before baking!)