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Tracey's Mushroom/tofu Lasagne

Tracey's Mushroom/tofu Lasagne is built on Spaghetti Sauce I, Lasagne Noodles Uncooked, Cottage Cheese, Ricotta Cheese, and Mozerella Cheese Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 900 g
• 450 g
• 450 g
• 450 g
• 450 g
• 450 g
• 50 g

Method (preview)

1. 1

   Stir in the cottage and ricotta cheese until the mixture is uniform.

2. 2

   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.

3. 3

   Next add 1/3 of sliced mushrooms, then 1/3 cottage cheese mixture, then 1/3 each of mozerella, provolone, and parmesan cheese.

4. 4

   Make two more layers of noodles, sauce, mushrooms, cottage cheese, and sliced cheese.

5. 5

   Cover the lasagne with foil, making a “tent” if you can so the top does not touch to cheese.

6. 6

   Make sure the edges are crimped tightly.

7. 7

   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.

8. 8

   Instructions:” Bake the foil-covered lasagne for 45 minutes, then let cool.

9. 9

   It can then be frozen or refrigerated for baking later.

10. 10

    If refrigerated, bake at 180 øC (also with foil) for 20 minutes.

11. 11

    These methods produce softer noodles.