The secret to keto-friendly lasagna? Ditching the noodles, of course! The "noodles" in this recipe combine eggs and various cheeses to make ones that, shockingly, taste just like the real thing. Keep the added sugar out of your tomato sauce and you're good to go.
Noodles are fair game when you're making your lasagna vegan. Unfortunately, cheese is not. This recipe uses a tofu-cashew ricotta "cheese" as one of the crucial layers, along with plenty of red sauce and veggies to boot.
No only is this lasagna paleo, it's also dairy-free, gluten-free, low-carb and even Whole30-approved. So...what's in it, then? Veggies, meat and a whole lot of kitchen magic that means it's still delicious, despite the plethora of clean ingredients.
It would be fairly easy to make most any lasagna recipe gluten-free if you just buy the GF noodles. Yes, we get that. BUT the noodles don't do any good if your recipe isn't also fire. And that's where this comes in.