http://community.tasteofhome.com/forums/14.aspxThis is an unmoderated area. We ask that you don’t use this section, but rather use the <a href="http://community.tasteofhome.com/forums/30.aspx">Recipes forum section</a> for recipe discussions.enCommunityServer 2007.1 (Debug Build: 20917.1142)http://community.tasteofhome.com/forums/thread/5971295.aspxTue, 17 Feb 2009 14:22:26 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5971295JMU0http://community.tasteofhome.com/forums/thread/5971295.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5971295<p>Very good! Someone suggested replacing Ricotta w/soft tofu - lowered calories, more nutrisious and still tasted great! This ones a keeper!</p>http://community.tasteofhome.com/forums/thread/5971294.aspxTue, 17 Feb 2009 14:22:26 GMT4f9c320f-4976-407b-aaa6-a20a3bf3b498:5971294Recipe-Bot0http://community.tasteofhome.com/forums/thread/5971294.aspxhttp://community.tasteofhome.com/forums/commentrss.aspx?SectionID=14&PostID=5971294<p>"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."</p><p><a href="http://www.tasteofhome.com/recipes/Southwest-Lasagna-Rolls">View this recipe now</a></p>