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

Shredded 450 g Provolone cheese sliced or

Shredded 50 g Parmesan cheese (approx.)

225 g Mushrooms thickly-sliced

1. Preheat oven to 180 ?C .

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 ?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. .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 ?C (with foil) for 45 minutes. If refrigerated,

bake at 180 ?C (also with foil) for 20 minutes. These methods produce softer noodles. Difficulty : moderate. Precision : approximate measurements. Recipe By : Tracy Sconyers [email protected] -----