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This post is inspired by a debut novel by Stephanie Harper, Wesley Yorstead Goes Outside. I interviewed Stephanie for my show The Blue and Yellow Kitchen, and invented this lasagna for the episode, inspired by her description of a lasagna that “tastes so good you’ll fall in love.” The lasagna appears in a pivotal dinner-party scene midway through this fascinating book about a graphic novelist with agoraphobia, a man who hasn’t left his Denver apartment for over five years. I was completely engrossed by the story and the experience of being inside his head.
You can make this spinach lasagna completely plant-based by substituting your favorite plant-based mozzarella shreds (I like Violife brand) and using an egg substitute like ground flax seed for the eggs. And of course, if you’re not gluten-free, go ahead and use regular lasagna noodles. Because the recipe uses uncooked noodles, assembly took under 30 minutes (fast for lasagna), and you can pre-assemble it the day before and then bake it for dinner if you have an hour. You can use my chunky tomato sauce or Mama Capra’s marinara sauce for a super garlicky yum version.
Watch the video here!