On Monday night I had a weeknight houseguest: my dad, in town for business. Since he loves Italian food, and the only form of pasta in my cupboard was lasagna noodles, I made a recipe for cheeseless lasagna (was also low on cheese).
Unfortunately I don’t have the link to the recipe anymore, but you basically brown the meat, simmer it in tomato sauce with spices, pre-soak the noodles, and then layer the mixture in a 9×13 dish, top generously with Parmesan, and bake for about 45 minutes at 350 degrees. Delicious and guilt-free!
[...] by the idea that lasagna doesn’t have to use cheese (see cheeseless lasagna), I experimented with smashed white beans, layered with leftover ground turkey, cherry tomatoes, [...]