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Tracey's Mushroom/Tofu Lasagne

Yields:4-6 servings
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Recipe Cooking TimePreparation30 minutes
Cooking60 minutes
Ready In90 minutes
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Ingredients

900 grams spaghetti sauce 1 jar
450 grams lasagna noodles uncooked
375 grams tofu soft
450 grams cottage cheese
450 grams ricotta cheese
450 grams mozzarella cheese sliced or shredded
450 grams provolone cheese sliced or shredded
50 grams parmesan, parmigiano-reggiano cheese, grated approximately
225 grams mushrooms thickly sliced

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.

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Member Review

*****

Crock Pot Venison Barbecue

At least 18 friends have tasted this recipe and all rave about how great great it tasts and of course they ask for my secret recipie (da! it's my secret recipie folks!). I have also made it with bear meat yes bear meat, beef and chicken. Melts in your mouth. Try it! If you like sweet barbecue flaver you'll love this one.