Re: Lasagna- Ricotta Cheese Substitute

[Guest guest]

At 08:34 AM 7/20/2010, you wrote:

I am going to try to make some

SCD Lasagna tonight but I can't find information anywhere on what

everyone substitutes for the ricotta. Also, does anyone have any advice

on using zucchini for the noodles?

Dry curd cottage cheese.

You can fine a really excellent lasagna recipe here:

http://uclbs.org/recipes/maindish/tveglasagna.php

I usually add more provolone. <g> And a pound of cooled ground

meat.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I just made the seven layer lasagna from the grain free gourmet cookbook this

past weekend- (Bager & Lass)- it was DELICIOUS!! I used zucchini sliced

lengthwise for the noodles, and provolone and parmesan for the cheese. I was

just thinking about making it again this weekend!

UC 12y

SCD 17 months

>

> Hey guys,

> I am going to try to make some SCD Lasagna tonight but I can't find

information anywhere on what everyone substitutes for the ricotta. Also, does

anyone have any advice on using zucchini for the noodles?

>

> Thanks!

> Amber

>

[Guest guest]

Friendship Farmer's Dry Curd Cottage Cheese is a great sub. If I don't have any

one hand, I also just fill it with a mild white cheese like havarti or just

leave it out all together.

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> Hey guys,

> I am going to try to make some SCD Lasagna tonight but I can't find

information anywhere on what everyone substitutes for the ricotta. Also, does

anyone have any advice on using zucchini for the noodles?

>

> Thanks!

> Amber

>

[Guest guest]

Or, I remember this recipe I eventually want to try:

**ADAPTED** Vegan Ricotta

Vegan Chive Ricotta Cashew Nut " Cheese "

makes 2 1/2 cups

2 cups of soaked raw cashews/pinch of salt, drained

2 tsp **LEGAL** garlic powder or 3 fresh garlic cloves

1 1/2 Tbsp EVOO

1/4 cup plain almond milk (this is a substitution)

3 Tbsp apple cider vinegar OR lemon juice

1 Tbsp dried Italian herb blend

1 Tbsp honey

1/3 cup fresh chives

1 tsp black pepper

salt to taste (about 1/4 tsp minimum)

garnish: handful of fresh chopped chives

optional: 1 Tbsp Mayonnaise

note on salt: If you are adding this ricotta to a recipe with salty ingredients

(like a tomato-sauced lasagna) go easy on the salt. The ricotta should add a

texture/taste component to the dish and not a salty one. However, if you are

using the ricotta raw on salads, as a dip or dessert - you may want to increase

the salt and even sweetener content a tad to suite your tastes.

Directions:

1. Add raw cashews to a big bowl of water, add a pinch of salt. Soak in fridge

overnight or at least for about 2-4 hours. More soaking, smoother texture.

2. Drain soaked cashews. Add them to a food processor.

3. Add in the vinegar or lemon juice, almond milk, honey and EOO.

4. Blend on high until smooth. This may take a few minutes depending on the

strength of your food processor. If your ricotta is looking too dry, add more

almond milk and/or more EVOO.

Pulsed nuts:

5. Add in the chives, pepper, garlic and salt. Pulse until blended in. Add in

the optional mayonnaise here.

Fully blended cashews and ingredients:

6. Transfer your ricotta to a serving bowl and sprinkle with fresh chopped

chives and black pepper

This recipes was adapted from:

http://kblog.lunchboxbunch.com/2010/06/vegan-chive-ricotta-nut-cheese-spread.htm\

l

Misty Kimble

CD - no meds

SCD - Jan 2008

>

> Hey guys,

> I am going to try to make some SCD Lasagna tonight but I can't find

information anywhere on what everyone substitutes for the ricotta. Also, does

anyone have any advice on using zucchini for the noodles?

>

> Thanks!

> Amber

>