honeebuns- Журнал, 29 дек 23

For the”fake ricotta” layer I use my immersion blender to make a creamy fat free cottage cheese, olive oil and Romano cheese instead of ricotta. I did put some mozzarella in one of the layers and on top. My favorite part is leaving some of the lasagna noodles exposed in the oven to add some crunch. This thing is 2200 calories and I will slice into 6 servings and we will enjoy with some most likely broccoli or asparagus. Italian style pork meatballs from the freezer but not for me. 

Some things are better reheated. Lasagna is at the top of the list. 

WYO…I have also done this and instead of the cottage cheese used tofu. That version was also yummy in the tummy. Trying to reduce my intake of animal proteins but still keep others I “feed “ happy.  

It's a balancing act, honeebuns 😊 I have a wonderful tofu and cashew ricotta recipe from the Veganomicon, but I know for a lot of people, tofu is a bridge too far for them 😂 I'm tempted to bring vegan crockpot lasagna to my retirement party. The vegan Swedish meatballs I brought to the holiday party were a hit 

WYO it is a balancing act ! It’s your party so bring it on. Most people can’t even tell a difference unless you point it out. lol. 

Delicious💕 

Yum! 

Looks awesome!