Awwwww yeahhhh….comfort food is always welcome in the middle of winter! Especially a big tray of lasagna. After I found some gluten free lasagna noodles at the store I HAD to make some!! And I bought some Daiya cheese to try on top. I was definitely impressed with it, as my first try of vegan cheese was….well. Horrifying, I must say. This was such an improvement that I definitely have faith restored!
There was also the question of the ricotta. Most of the recipes I found online included just crumbled tofu which…well I suppose the texture would be accurate, but I was wanting close to the real thing. So, I made it as I would regular homemade ricotta, I just subbed the whole cow’s milk for one box of shelf stable soymilk. Which, interestingly enough, my daughter demanded a drink of. This is strange only because I had been trying to get her to have a taste for months now, and she avoided it like the plague. Make a big deal of needing to use it all for cheese, and then of course she has to have some…
If you’d like to know how to do it, it’s simple enough. I got a big saucepan, put in the whole box of milk plus about a 1/4 tsp of salt and a dash of basil. I let it warm up over medium heat, mostly stirring the entire time. You want it just about ready to boil, but not -boiling…You can use a thermometer if you want to be more precise, and let it get to about 180-190 degrees I do believe. Then take it off the heat, slowly stir in either 3 tbsps of lemon juice or white vinegar. It’ll curdle pretty quickly. After about 5 minutes or so, pour it into a colander lined with cheesecloth over a bowl (if you want to use the whey) or pour into a cheesecloth, and tie it to your faucet (if you don’t care about the whey). The longer you let it set, the thicker it will become. I’d like to play around with the flavors on this, see if I can make some yummy spreadable cheeses this way!
It made enough for a small pan of lasagna, maybe a cup or so. So definitely double up if you are wanting more. And I would probably have done this earlier in the day/day before, not when I was getting ready to make the lasagna….haha. Oh well, last minute ideas! 🙂
I had a meat eater try some, and even he liked the lasagna….the biggest problem he had with it was my precook noodles didn’t soften up all over, which I’d remedy by thinning out my sauce next time…So I say SUCCESS!