Ingredients Jump to Instructions ↓

  1. 900 g Jar spaghetti sauce

  2. Prefer Ragu no-suga 450 g Lasagne noodles uncooked

  3. 375 g Block of soft tofu

  4. 450 g Cottage cheese

  5. 450 g Ricotta cheese

  6. 450 g Mozerella cheese sliced or Shredded 450 g Provolone cheese sliced or Shredded 50 g Parmesan cheese (approx.)

  7. 225 g Mushrooms thickly-sliced

  8. 1. Preheat oven to 180 ?C

  9. 2. In a large bowl, break up tofu with a fork until

  10. 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

  11. 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

  12. 1/3 of sliced mushrooms, then

  13. 1/3 cottage cheese mixture, then

  14. 1/3 each of mozerella, provolone, and parmesan cheese. Make two more layers of noodles, sauce, mushrooms, cottage cheese, and sliced cheese.

  15. 4. Cover the lasagne with foil, making a "tent" if

  16. 1 hour at

  17. 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

  18. 180 ?C (with foil) for 45 minutes. If refrigerated,

  19. 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


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