In my last post, I wrote about tweaking recipes in order to make them lighter and/or healthier. In the comments section, fellow Los Angeles food blogger Diana mentioned she often does the same thing, and was recently thinking about trying out tofu as a substitution for ricotta cheese in lasagna (adding that it might be a "crazy" idea!). Not so crazy, Diana (and PS, great minds think alike). I’ve used tofu as a substitute for ricotta for about two years now, and I’m not sure what prompted me to try it, but I find it works pretty well in place of cheese and other creamy elements in a dish. I happened to make lasagna last night, so I figured it was the perfect opportunity to finally post about it.
