• Buddahriffic
    link
    fedilink
    arrow-up
    4
    ·
    2 days ago

    I just made it for the first time this week, plus dairy free. After giving my daughter maybes when she’d ask because I thought it would be harder.

    I used premade pasta and sauce though, which made it even easier. Browned some ground meat, set it aside to saute some celery, onions, and carrots for a bit, then re-added the meat, then the sauce, simmered for a bit, then built the lasagna layers. Normally I’m not a fan of that dairy free cheese, but it turned out pretty good overall.

    • mushroommunk@lemmy.today
      link
      fedilink
      arrow-up
      3
      ·
      2 days ago

      Mine’s been basically dairy free for a while. My wife is allergic to cow dairy so I use a bechamel made with oat milk. I do sprinkle in some pecorino but I bet I could get the exact same salty umami notes with msg or something.

      Glad you finally embraced the lasagna. Keep layering

      • Buddahriffic
        link
        fedilink
        arrow-up
        3
        ·
        2 days ago

        Best part is tonight we can have leftovers. As much as I love cooking, I also love not cooking.

        But I just remembered I took some stewing beef out of the freezer the other day, so I should probably use that.

        • Cethin@lemmy.zip
          link
          fedilink
          English
          arrow-up
          2
          ·
          2 days ago

          I legitimately think the best lasagna is leftover lasagna. Throw in in the oven for a little while, maybe under the broiler for a bit, and I think it’s better than fresh.