Spaghetti Squash Pesto Lasagna

Right before I went vegan, I made the best lasagna I had ever tasted. It was called Pesto Lasagna, and it contained eggs and three kinds of cheese. It was so rich and creamy that I never tried to recreate it as a vegan because a cheeseless, low-fat version seemed impossible. I’m not usually one to shy away from tackling the impossible, but I didn’t want to tamper with the memory of a meal that had grown to mythic–and probably unrealistic–proportions over the years. But this week I decided not only to take on the pesto lasagna of my vegetarian days but also to do something I never would have dreamed of doing back then: substitute the noodles with spaghetti squash for a lighter, gluten-free, but still rich and creamy lasagna. And I’m so glad I did!

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© svoisin for FatFree Vegan Kitchen, 2013. | Permalink | 72 comments | Add to del.icio.us
Post tags: casserole, eat-to-live, gluten-free, higher-fat, soy, Vita-Mix