---------- Recipe via Meal-Master (tm) v8.02
Title: TRACEY'S MUSHROOM/TOFU LASAGNE
Categories: Pasta
Yield: 1 servings
900 g Jar spaghetti sauce (I
Prefer Ragu no-suga
450 g Lasagne noodles uncooked
375 g Block of soft tofu
450 g Cottage cheese
450 g Ricotta cheese
450 g Mozerella cheese sliced or
Shredded
450 g Provolone cheese sliced or
Shredded
50 g Parmesan cheese (approx.)
225 g Mushrooms thickly-sliced
1. Preheat oven to 180 C .
2. In a large bowl, break up tofu with a fork until
it looks like cottage cheese. Stir in the cottage and
ricotta cheese until the mixture is uniform.
3. Put a small amount (50 ml) of spaghetti sauce in a
large lasagne pan until the bottom is thinly coated.
Add 3 or 4 uncooked lasagne noodles (they
won't completely cover the bottom), then add enough
sauce on top of noodles so that about 1/3 jar of sauce
is used up. Next add 1/3 of sliced mushrooms,
then 1/3 cottage cheese mixture, then 1/3 each of
mozerella, provolone, and parmesan cheese. Make two
more layers of noodles, sauce, mushrooms, cottage
cheese, and sliced cheese.
4. Cover the lasagne with foil, making a "tent" if
you can so the top does not touch to cheese. Make sure
the edges are crimped tightly. Bake for 1 hour
at 180 C (you can take the foil off the last ten
minutes if you want the cheese to brown), and let
stand 15 minutes to set. The noodles will be a little
chewy, and the lasagne is also very good (perhaps even
better!) reheated.
Alternate Baking Instructions:
Bake the foil-covered lasagne
for 45 minutes, then let cool. It can then be frozen
or refrigerated for baking later. If frozen - bake at
180 C (with foil) for 45 minutes. If refrigerated,
bake at 180 C (also with foil) for 20 minutes. These
methods produce softer noodles.
Difficulty : moderate.
Precision : approximate measurements.
Recipe By : Tracy Sconyers
[email protected]
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