(Closed) Lasagna Layer Options (Ricotta subs?)

posted 4 years ago in Cooking
Post # 3
3521 posts
Sugar bee
  • Wedding: March 2012

@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
172 posts
Blushing bee
  • Wedding: January 2014

add herbs to some plain greek yogurt.


Post # 5
223 posts
Helper bee
  • Wedding: December 2010

We use tofu and honey!  I have a dairy allergy and LOVE me some lasagne.  So we found a dairy free receipe.


Post # 6
58 posts
Worker bee

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
890 posts
Busy bee
  • Wedding: October 2014

I saw a recipe to use veggies and it looks soooo good!!

Post # 8
196 posts
Blushing bee
  • Wedding: July 2013

Have you tried sweet potato lasange? I make a white sauce using ricotta, parmesan, egg yolk and black pepper to go with it Smile also works well with butternut squash!

Post # 9
857 posts
Busy bee
  • Wedding: December 2012

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 # 11
396 posts
Helper bee
  • Wedding: July 2013

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.

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