My supply of vegetables was rather sad, and after setting my sights on lasagna, I realized the ground turkey had expired four days ago. In these situations, my instinct is to experiment and hope all goes well.
For this particular veggie lasagna, I simmered diced tomatoes seasoned with salt and pepper; and went to work on a sauce. I started by boiling frozen corn in chicken broth, to which I added some leftover goat cheese, a scoop of plain yogurt, and a generous amount of almond milk.
For the architecture of the lasagna, layer 1/3 tomatoes, followed by 1/3 corn mixture; sprinkle a layer of Parmesan, followed by three no-bake lasagna noodles. Repeat three times. Finish with more almond milk and parmesan to cover the top layer of noodles. (My top layer of noodles dried out, so make sure they’re covered in liquid.) Bake covered for 30 minutes at 350 degrees.