Monday, November 7, 2011
I love cheese, but the one downfall to real cheese for any baked dishes is that it gets gummy and messes up the sponge when you wash dishes. I have gotten hooked to herb cashew cheese by a local Sacramento vendor; it's great paired with crackers and veggies. It sort of has the consistency of ricotta, and thus I used it as a replacement in my pseudo-lasagna dish. Basically I just layered all my veggies and cheese, plus some homemade pasta sauce like anyone would and baked it for 45 minutes at 375 degrees.
It got a little bit more liquid-like than my typical lasagna,most likely from the moisture of the vegetables, but it was absolutely delicious! And I didn't feel bad about eating it.