It’s September! Which means it’s officially Fall and I can start sharing more comfort-inducing recipes. Lasagna is definitely one of those meals, where you feel the love with each layer. But to keep it interesting, we’re rolling these gluten-free noodles up and adding four different components. Starting with a base of almond ricotta, topped with my absolute favorite oil-free kale pesto, a bit of walnut “meat’ for texture and a sprinkle of sunflower seed parmesan for a salty, cheezy flavor.
So stop what you’re doing and run to the store for the needed ingredients! Which should be easy to find at any Kroger or Fred Meyers location. All this month is #TasteofItaly! Where you can expect to see tons of Italian products, from speciality pasta sauces to beautiful kitchenware and noodles, lots and lots of noodles. The beauty of this lasagna is the adaptability and customization. Not gluten-free? Use any lasagna noodles your heart desires. Allergic to nuts? Omit the walnut “meat” for sautéed mushrooms and onions. Use a tofu ricotta in place of the almond and you’re good to go! The pesto and vegan parmesan do contain sunflower seeds. I’m happy to offer up suggestions for modifications, but please remember to have fun with it and know that this recipe serves as a guide for inspiration. Take from it what you will, adapt it to fit your dietary/lifestyle needs.