I wanted to make some lasagna last week, but I just can’t eat ricotta, mozarella or any dairy to speak of.  I decided to set out and try to adapt a recipe using cashew cream as my “ricotta” replacement.  I used pasta that was fresh (no, I didn’t make it, I got it in the refrigerated section at my local organic store), made my own sauce, and added veggies to make it really healthy.  Yes, this is not carb free, but for when you want something with pasta, this is pretty awesome!  You can get really strict and leave out the parmesan, and then it would be totally dairy free. My husband, Doubting Thomas that he is (he should trust me by now, we rarely throw anything I concoct out!) said (insert skeptical and unhappy tone of voice here) “Cashew cream in lasagna?  ewwwww, uck”.  Needless to say, he was not only amazed, but gobbled this up.  And pronounced me a genius.  So, I guess that is praise enough to post it on this blog! …