Tracey's Mushroom/Tofu Lasagne

Tofu in the cheese layer sounds like a compromise, but in this lasagna it’s a straight-up upgrade. Crumbled soft tofu blended with cottage and ricotta cheese stretches the filling further, adds protein, and soaks up the tomato sauce without turning grainy or watery the way ricotta alone sometimes does.

The uncooked noodles are the second clever move. Skip the pre-boiling. The noodles hydrate right in the pan by drinking from the sauce as the lasagna bakes, which means one less pot to wash and a firmer noodle at the end. The chewy bite people complain about with traditional lasagna? Gone.

Four cheeses might look like overkill on paper. In practice, the ricotta and cottage handle creaminess, mozzarella brings the stretch, provolone adds a smoky-tangy depth, and parmesan crisps on top. Each one earns its spot.

Chef Tips

• Slice the mushrooms thick. Thin slices disappear into the filling, while thick ones keep their meaty texture through the long bake.
• Crimp the foil edges tight. The sealed steam is what cooks the dry noodles through. A loose tent will leave you with crunchy pasta at the corners.
• Let it rest 15 minutes before cutting. This is the rule. Cut too soon and the layers slide apart into cheesy soup.

Variations

• Add a layer of sauteed spinach or kale between the tofu-cheese and the mushrooms for a veggie boost.
• Swap the spaghetti sauce for a roasted red pepper or vodka sauce to change the character entirely.
• Sprinkle fresh basil and a drizzle of olive oil over the finished lasagna before serving for a bright finish.