Traceys Mushroom/tofu Lasagne Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
900 gram: Jar spaghetti sauce, (I
Prefer Ragu no-suga,
450 gram: Lasagne noodles uncooked,
375 gram: Block of soft tofu,
450 gram: Cottage cheese,
450 gram: Ricotta cheese,
450 gram: Mozerella cheese sliced or,
Shredded,
450 gram: Provolone cheese sliced or,
Shredded,
50 gram: Parmesan cheese, approx.
225 gram: Mushrooms thickly-sliced,
Directions:
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 wont 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
Source from luhu.jp
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 wont 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
Source from luhu.jp
Tags
Pasta