INGREDIENTS

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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