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I'm going to be making lasagna this week, and since it is something I don't make very often, I lost the last recipe I used, which my son really liked (and he's a big critic of anything I try to feed him that doesn't have meat in it).
Anyway, I know it had mushrooms and thawed out frozen spinach, but going on line, I am finding lots of variations that don't have either of those two ingredients - things like shredded carrots, chopped zucchini and/or other types of squash, and so forth instead.
So, I thought I'd see what you all have to offer in the way of recipes....and maybe why you prefer that one over others.
Also, am I the only one who prefers cottage cheese over ricotta in lasagna?
I've made it both as-is (vegan) and non-vegan by subbing out the tofu for ricotta cheese, and I like it a lot. It's nothing fancy, but it is very good. If going non-vegan, you could also add in some shredded mozzarella cheese.
I've made it both as-is (vegan) and non-vegan by subbing out the tofu for ricotta cheese, and I like it a lot. It's nothing fancy, but it is very good. If going non-vegan, you could also add in some shredded mozzarella cheese.
Non-vegan here (I have to have my eggs and cheese!) - but that recipe looks really good.
I have tofu on hand, but it is extra firm - would that make much difference, do you think? Also, since with other lasagna recipes, you mix an egg with the ricotta (or cottage cheese), should I mix an egg with the tofu? Obviously it's not necessary, but would it add anything to do so? And, since I'll be using mozarella anyway, should I do so in the way I typically would?
But, yeah, the recipe looks very good (and easy), and I think I'll try it tonight - although it just occurred to me that I forgot to buy mushrooms when I went grocery shopping on Sunday. My son should be able to pick me up some when he gets off work, though (it will just make dinner a little later).
I don't use either cottage cheese or ricotta, I use bechamel like a normal lasagna and for the veggie/tomato sauce I do use quite a few different veggies along with a can of tomatoes and a small jar of sundried tomato pesto.
Instead of the fresh spinach, I used a package of frozen, and instead of the cremini mushrooms, I used button.
The reason I went with one with cottage cheese instead of tofu was because I knew my son would eat it and also because the tofu I have on hand is earmarked for some enchiladas (I'll start a new thread for that - lol) and I had the cottage cheese anyway.
Both of the recipes using tofu look really good, also, and I will be trying those later, I'm sure. Thanks for posting them.
Also, I did notice a watery lasagna but I chalked it up to maybe my not draining the spinach well enough. But, it could very well have been the cottage cheese - the last time I made lasagna, I used my homemade goat milk cottage cheese, which was much drier than store bought, and I didn't have that problem.
Well, time to start a thread on vegetarian enchiladas. I told my son I was going to make enchiladas this week and he got all excited. I didn't tell him, though, that they were going to be made with tofu instead of meat; think he'll notice?
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