Post # 1
I looove myself some lasagna and it’s also one of the few dishes my picky SO will eat. In order to get the most mileage I can out of this one kind of food, I’m coming up with layer options.
Personally, I’m not a fan of ricotta or cottage cheese, so I was specifically wondering what I could replace that with – is bechamel sauce the only option?
Here’s what I have now, for layer options:
*classic bolognese meat sauce
*roasted veggies (I like eggplant, zucchini, onions, bell peppers, mushrooms, and even broccoli)
*wilted spinach – do people normally mix this with ricotta or tomato sauce? or mozzarella?
Any ideas would be greatly appreciated! 😀
Post # 3
@ChicFoodist: I find that lasagna layered with just mozzarella and your filling is very good. My favorite fillings are crumbled Italian sausage in marinara, sauteed spinach and mushrooms in marinara or alfredo, and sauteed seafood with garlic and alfredo.
Post # 4
add herbs to some plain greek yogurt.
Post # 5
We use tofu and honey! I have a dairy allergy and LOVE me some lasagne. So we found a dairy free receipe.
Post # 6
I’ve used bolognaise meat sauce, bolognaise mushroom sauce, shredded spinach and ricotta, or an egg, three parts thickened cream, two parts grated cheese and shredded spinach beaten together in a cheese sauce. All are pretty tasty, but as I use my stick blender to shred my spinach, anything with spinach in it looks a nasty shade of green.
Post # 7
I saw a recipe to use veggies and it looks soooo good!!
Post # 8
Have you tried sweet potato lasange? I make a white sauce using ricotta, parmesan, egg yolk and black pepper to go with it also works well with butternut squash!
Post # 9
I’ve subbed a mix of cream cheese or neufatzchel cheese and mozzerella for ricotta and it’s delicious… I didn’t think it would be but it’s so creamy and just yum! Try it!
Post # 10
Thanks for all the suggestions! 😀
I happened to have a spinach lasagna TV dinner sitting in the fridge and all this talk about lasagna gave me a bad craving. And of course, it was awful, and the homemade stuff is a bajillion times better. So unsatisfied! But oh well. 😛
Post # 11
Bechemal sauce. Once you have bechamel, you will never want ricotta again.
I use this recipe but don’t bother with the homemade noodles and usually i just make a quick red sauce instead of the bolognese, the bolognese is more of a special occasion type dish. I actually halve the bechemal sauce, it seems to be enough for me for a medium sized lasagna.
Anyway, seriously, try it. It is so good.
Post # 12
@ChicFoodist: goat cheese would work. I made an awesome goat cheese lasagna – here’s a recipe I adapted to make it http://www.bigoven.com/recipe/499045/goat-cheese-and-three-greens-lasagna
it was a big hit. And goat cheese is pretty healthy