My cheeseless lasagna.

[eyesroll]

I posted a thread in the lounge about de-cheesifying lasagna for my reacts-poorly-to-cheese SO. People suggested tofu and other soy replacements; I also googled "kosher meat lasagna," because that would of course be dairy free.

I ended up making a meat sauce out of bottled marinara and turkey Italian sausage (one jar and one pound, respectively). I added a little water to help the noodles along.

I also made a breadcrumb mixture -- about 1/2 c breadcrumbs, S&P, soy sauce, olive oil, oregano. The goal was to create something to replace the mouthfeel of parmesan. It mostly succeeded. (The soy sauce created a similar depth of flavor -- umami -- to that of parmesan.)

I also made a ragout of garlic, onion, eggplant, green pepper, mushrooms and spinach. Layered the sauce, noodles, ragout, repeat. Noodles, sauce. 350 for 30 minutes, then sprinkled on the bread crumbs, baked for another 10 minutes.

In other words...I didn't go for fake cheese; I just omitted it and added lots of veggies. It worked!

[Warpy]

1. You might find that tofu is also a great filling

because it will allow you to cut down on that meat. Just buzz the tofu in the blender with some Italian herbs and an egg (if you eat eggs) and layer it in like you'd do ricotta. It won't get fluid like ricotta, but most people will eat it and be blissfully unaware they're eating the dreaded tofu.

This also works well as a stuffing for giant shells or manicotti.

The breadcrumb topping sounds great, but I find my own delicate digestion can tolerate a little real mozzarella on the top.

[eyesroll]

2. Next time I might try the tofu...

I had a choice last night -- Italian grocery store or co-op. I didn't have time for two stops. (And I didn't want to deal with the mega mart.)

We're not vegetarians by any stretch (although we are significantly reducing our beef/pork consumption and eating vegetarian a few times a week), so egg, sausage, etc. is fine. The turkey sausage is a lot leaner than pork or a pork/beef mix would be, and since the pan made 8 servings, 2 ounces per isn't all that much.

[BeTheChange]

3. Tofu really works fabulously

I even sometimes sub tofu for half of the ricotta in regular lasagna. Or if Im trying to go really cheap I do tofu and small curd cottage cheese.

I'm lactose intolerant and half italian.. so I was really missing lasagna prior to finding the absolutely most awesome remedy, Digestive Advantage. Lactaid pills never worked for me.

Run, dont walk, to the drug store and get some. Three days later surround your SO in delectable pizzas, ice creams, cannolis.. you name it.

[eyesroll]

4. Unfortunately for him, it's not lactose -- he gets a histamine reaction.

Not anaphylaxis or anything like that, thank god -- he just ends up somewhere between sniffling, stuffy nose or can't even breathe, all night. He said it was tolerable when he was growing up, but in 2000 he got into a car accident and ended up with seriously messed-up sinuses.

Sometimes, he just eats the pizza, etc., and deals with it.

[BeTheChange]

5. That sucks..

my SIL has that too.. gets a mucusy.. and actually lately she has actually been throwing up too. I think her ignoring the other warning symptoms finally got to be too much for her body and it has decided to draw a line.

[grasswire]

6. there is something you can make called a gremolata....

...that is a pounded mixture of pine nuts, parsley, lemon, olive oil, garlic. It might provide a good substitute for the savory aspect of parmesan cheese, too.