Tracey's Mushroom/Tofu Lasagne

Directions

1. Preheat oven to 180 degrees cup .

2. In a large bowl, break up tofu with a fork until it looks like 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 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 ⅓ jar of sauce is used up. Next add ⅓ of sliced mushrooms, then ⅓ cottage cheese mixture, then ⅓ 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 inchtent inch if Make sure the edges are crimped tightly. Bake for 1 hour at 180 degrees cup (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.