I was craving a fall type lasagna the other day without all the heaviness of traditional lasagna. I am also trying to be on a restricted gluten and dairy diet for personal health benefits — I am constantly learning about healthy food alternatives & trying to incorporate that into my lifestyle as much as possible. SO, cooking at home is the easiest way to achieve that!
I had some spaghetti squash, tomatoes and tofu at home — and fresh basil still growing outside despite the cold temps we’ve been having this week in Boston. I made sure to salvage the basil and utilize it in this recipe.
This lasagna happens to be gluten-free and vegan, but you can easily add some ground turkey or use Parmesan cheese instead of the vegan kind. Although, I think you should try it just the way I made it and you may surprise yourself with how much you like it.
The guy even helped himself to seconds last night, putting this into our favorite recipe pile and def worth sharing!
It really is a simple recipe to make and super healthy! Let me know if you tried it out and how you liked it!
[yumprint-recipe id=’19’]