When I used to make homemade lasagna, I was not skimpy on the cheese. Most of the time I would use 2 bags of shredded cheese and one container of ricotta cheese for a 9×13 pan. Lasagna is just not lasagna without that bubbling cheese and loads of sauce in my opinion. So, when cutting dairy out of my diet it was not an option to just decrease the cheese in the lasagna and say everything would be okay. I had made lasagna using zucchini as the noodles in the past, but it still had cheese in it. I was unable to find a grain and dairy-free lasagna recipe that looked appetizing until recently (or maybe I was just pouting about the fact that I can’t have cheese). I was actually quite surprised at how good this tasted, and all in all I didn’t miss the cheese. My husband even liked it, and he would pick a pan of traditional lasagna over almost anything (except Mexican food) on most days.