In my first Cravings cookbook, I shared a recipe for zucchini lasagna that is purrrrrre delight. But looking back, with the eyes of a woman with two kids and an overall busier life, holy hell, it’s a lot of steps. And a lot of ingredients. I’ve simplified it significantly here, without sacrificing an ounce of flavor. Instead of zucchini, I use celery root as “noodles,” which have an even more similar texture to pasta than zucchini, which can get a little lost when cooked and layered into the meat sauce. But you know what? If you can’t get celery root, go ahead and use no-boil noodles (or boil some yes-boil ones) – life is short.