• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Tracey's Mushroom/tofu Lasagne

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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

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.

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