Winter Lasagna

Thursday, February 07, 2008

We made lasagna the other day from mostly local ingredients.  We mixed leftover store-bought lasanga noodles with noodles I made with local eggs.  Then we layered with corn, spaghetti sauce, greens, and shredded pattypan squash, all of which we bought and froze last summer.  I’m lactose-intolerant, so we had a lactose-free cheese (it’s not vegan because it’s real cheese, just without lactose--like Lactaid milk) shredded into okara (what remains of the soy beans after you’ve made soy milk) in place of ricotta.  This lactose alternative may not be everyone’s cup of tea, but it gives that nice squashy ricottta feel to the lasagna with only two ingredients (fake cheeses sometimes seem to be high in ingredients).  It was yummy!