Tracey's Mushroom/Tofu Lasagne

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• Categories
• Cheese
• Pasta
• Tofu

Ingredients

Directions

1. Preheat oven to 180 degrees C .

2. In a large bowl, break up tofu with a fork until it looks like 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 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 andquot;tentandquot; if Make sure the edges are crimped tightly.

Bake for 1 hour at 180 degrees 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.