I'm highly lactose intolerant, so avoid a lot of the cheezy comfort foods. But I have discovered I can eat sheep's milk cheese and goat's milk cheese in small quantities, so I make a soy milk béchamel and dollop 1/2 tsp's of chevre on top of the meat layers in my lasagna. I use the crock pot to cook it all day, so I don't have to pre-cook the lasagna noodles, and it turns out very well.

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