Tracey's Mushroom/Tofu Lasagne

1. 1

   Preheat oven to 180 degrees cup .

2. 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. 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 13 jar of sauce is used up.

4. 4

   Next add 13 of sliced mushrooms, then 13 cottage cheese mixture, then 13 each of mozerella, provolone, and parmesan cheese.

5. 5

   Make two more layers of noodles, sauce, mushrooms, cottage cheese, and sliced cheese.

6. 6

   Cover the lasagne with foil, making a inchtent inch if Make sure the edges are crimped tightly.

7. 7

   Bake for 1 hour at 180 degrees cup (you can take the foil off the last ten minutes if you want the cheese to brown), and let stand 15 minutes to set.

8. 8

   The noodles will be a little chewy, and the lasagne is also very good (perhaps even better!)

9. 9

   reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.