Tracey's Mushroom/tofu Lasagne

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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 øC .

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 øC (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. .SH "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 øC (with foil) for 45 minutes. If refrigerated,
bake at 180 øC (also with foil) for 20 minutes. These
methods produce softer noodles.

Difficulty : moderate.
Precision : approximate measurements.

Recipe By : Tracy Sconyers
igor!yoda!tls@uunet.UU.NET

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