Adding to it's yummy-ness was the fact that I haven't had lasagna in 3 years. It's possible to make lasagna with lactose free cheese but it's the ricotta that's been the hurdle. So being clever (and looking up recipes) Greg used tofu mixed with egg (and something else I think) to make something that has the same texture as ricotta. It turned out to be nice and light and perfect for seconds.
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