Tracey's Mushroom/Tofu Lasagne
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
Ingredients
- 900g jar spaghetti sauce (i
- 375g block of soft tofu
- 450g cottage cheese
- 450g ricotta cheese
- 450g mozerella cheese sliced or
- 225g mushrooms thickly-sliced
- 1. preheat oven to 180 ?c .
- 2. in a large bowl, break up tofu with a fork until
Directions
- 1
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
- 2
Preheat oven to 180 ?C
- 3
In a large bowl, break up tofu with a fork until it looks like cottage cheese
- 4
Stir in the cottage and ricotta cheese until the mixture is uniform
- 5
Put a small amount (50 ml) of spaghetti sauce in a large lasagne pan until the bottom is thinly coated
- 6
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
- 7
Next add 1/3 of sliced mushrooms, then 1/3 cottage cheese mixture, then 1/3 each of mozerella, provolone, and parmesan cheese
- 8
Make two more layers of noodles, sauce, mushrooms, cottage cheese, and sliced cheese