"cshenk" > wrote in message
news
> "Julie Bove" wrote
>
>> Fast forward several years. Now we have food allergies. She has
>> discovered frozen lasagna that she isn't allergic to. She loves it. But
>> it contains eggs. And I'm allergic to eggs.
>
> Julie, I don't make it often but I've never added eggs. I've done the
> cheese sort and the beefy/cheesy/tomato sort. I didn't even know it was
> traditional until this thread.
>
> What I am used to is adding lots of various veggies, especially to the no
> tomato/beef sorts. A basic white sauce of milk and toasted flour, spices,
> cottage cheese, then 2 other cheeses either smallish cubed or slivered (a
> yellow and a wite normally), and often tofu ('water fry' in a pan to
> firmly golden then cut and add).
>
> Favored veggies (no particular order, depends on what's handy): sauteed
> onions, green beans, slivers of garlic, asparagus (cheap canned works fine
> here but remove any woody stems), chopped sauteed brussel sprouts, diced
> broccoli stems, black olives, chopped fresh spinach, chopped bok choy,
> leek greens, mushrooms, okra, asian eggplant. I'm sure others have been
> added but those come automatically to mind. Oh! Japan, daikon was added.
> You could also add water chestnuts for the same effect but a woody flavor
> (I think Daikon would be better here).
>
>> I did buy some smaller casserole dishes for us to use while my husband is
>> away. Perhaps what I should do is start by pulling out a set amount of
>> noodles, then cooking and only using those?
>
> Experiment! Cooking isn't a set idea with no variation. Just because you
> were used to seeing an egg added, doesn't mean all of us are. Wile most
> seem to indicate it, I see several of us never heard of using one.
>
> I suspect the egg relates to using ricotta. With cottage cheese, you
> won't have that crumble effect that needs to be balanced with an egg
> binder.

Thanks! I will try making it. And if that works, I will try the stuffed
shells. My concern was that I would have a runny mess of cheese and I
didn't want that. I think I will try what I read about and use a mix of
ricotta and cottage cheese.