It is SO easy to make dairy-free ricotta, you never have to go wishing you could have a satisfying lasagna again. As long as you have tofu in your house, you're golden baby!
The following makes enough for a full pan of lasagna, but I cut the recipe in half for 3 portobello lasagnas.
1 pound (package) extra firm tofu
1 clove garlic
juice from one lemon
salt, to taste
Blend all ingredients and drizzle olive oil while blending to desired consistency.
Wham Bam! Told ya it was easy!