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Old 01-18-2014, 01:36 PM
 
Location: The Cascade Foothills
10,942 posts, read 10,209,209 times
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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?
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Old 01-21-2014, 08:32 AM
 
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What about this one?

My Favorite Lasagna | recipe from FatFree Vegan Kitchen

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.
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Old 01-21-2014, 10:40 AM
 
Location: The Cascade Foothills
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Quote:
Originally Posted by thatswanlady View Post
What about this one?

My Favorite Lasagna | recipe from FatFree Vegan Kitchen

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).

Anyway, thank you for the recipe.
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Old 01-23-2014, 02:27 PM
 
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Extra-firm tofu will work fine in that recipe either hand-crumbled/potato masher method or food processor.
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Old 01-24-2014, 11:44 AM
 
Location: Ocean Shores, WA
5,092 posts, read 14,776,067 times
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Quote:
Originally Posted by Cinebar View Post

Also, am I the only one who prefers cottage cheese over ricotta in lasagna?
I prefer the taste and texture of cottage cheese to ricotta, and always use in in my lasagna.

Using cottage cheese adds a lot of water to the dish, so if I don't want the extra juice, I hang the cheese for a while to drain the extra water.
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Old 01-27-2014, 06:42 PM
 
Location: Houston
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I prefer cottage cheese to ricotta in my lasagna too.
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Old 01-28-2014, 02:12 AM
 
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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.
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Old 01-28-2014, 05:47 PM
 
Location: In the Deem Hills of NW Phoenix
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This is my recipe: Tofu Lasagna
It's pretty basic but lasagna is a great food to substitute what you like for what you don't like.
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Old 01-29-2014, 11:38 AM
 
Location: The Cascade Foothills
10,942 posts, read 10,209,209 times
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I actually ended up making this recipe (halving it, though, for just my son and I and there were still plenty of leftovers):

Spinach and Mushroom Lasagna Recipe | Emeril Lagasse | Recipe - ABC News

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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