Tried the Ricotta cheese Bake on the Eggface website. I am in the soft puréed stage. Was awesome, tastes like lasagna. Try it, like homemade... ESP for this phase of eating.

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html?m=1

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I saw this the other day and salivated! Still on preop but can't wait to try it in a couple weeks!! Looks delicious!

I'm putting this one in my VST folder

Tried the Ricotta cheese Bake on the Eggface website. I am in the soft puréed stage. Was awesome, tastes like lasagna. Try it, like homemade... ESP for this phase of eating.

http://theworldaccor...-foods.html?m=1

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this could be brunch tomorrow

this could be brunch tomorrow

My leftovers will be, too!

So agree! Made it tonight. It does taste like lasagna!! Lots for leftovers too!! Thanks for sharing

Is it freezable?

Thanks chad!

Is it freezable?

If you bake it in the oven. Reheats in micro well. Would think it would freeze okay.

Tried the Ricotta cheese Bake on the Eggface website. I am in the soft puréed stage. Was awesome, tastes like lasagna. Try it, like homemade... ESP for this phase of eating.

http://theworldaccor...-foods.html?m=1

Sent from my iPhone

Hey I took your advice and finally had the time and all the ingredients to make this and I am eating it right now! You are right, it is mighty yummy! As my son sits and eats his delivered Papa Johns pizza, I am eating my fake lasagna and very content. My son even tried some and liked it. Thanks for the heads up! Any other home run recipes are appreciated!

This sounds awesome--I love cheese! will be adding these ingredients to my grocery list this week--thanks!

I just made this dish with one ingredient switched out. Instead of marinara, I used pureed canned zucchini w/tomato, just to add some veggie. Very cheesy and tasty! Only on day 2 of puree, so I was looking for something light and Italian, since family was having pizza. Could only eat about 3 teaspoons-very satisfying. I only wish it was a little thicker, maybe pureed veggies added too much moisture. Still tasted like stuffed shells/eggplant parm.! (idea: Maybe use as a stuffing for portabello mushrooms when on normal food phase.)