| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 igor!yoda!tls@uunet.UU.NET From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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