Hi! I'm hoping you guys are still around and checking this site that have made this lasagna! I was planning to make it today and I just re-read the ingredients list for the 10th time (I have everything ready) and now I'm questioning the type of tofu I'm supposed to use in the Smooth/Firm Tofu Ricotta. Do I use the "regular" firm tofu or is it supposed to be the silken smooth tofu???
I would SO appreciate a quick reply if possible!!! THANK YOU!
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