tls@uunet.UU.NET (Tracy Sconyers) (05/25/91)
Here is my own lasagne recipe. I tried to make it as straightforward
as possible, but I am always experimenting with it. The exact
quantities are easily adjustable, especially the cheese. I also
sometimes use chopped vegetables in addition or in place of the
mushrooms. This recipe does not require you to cook the noodles in
advance, but you can if you want - just adjust the cooking time. So
anyway, here goes:
Tracey's Mushroom/Tofu Lasagne
one 32 oz jar spaghetti sauce (I prefer Ragu no-sugar recipe)
8 oz (1/2 box) lasagne noodles, uncooked
one block (10.5-16 oz) soft tofu
16 oz cottage cheese
16 oz ricotta cheese
16 oz mozerella cheese, sliced or shredded
16 oz provolone cheese, sliced or shredded
2 oz or so of parmesan cheese
1/2 lb thickly-sliced mushrooms
Preheat oven to 350 degrees. 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.
Put a small amount (1/4 cup) 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.
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
one hour at 350 degrees (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.
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 350 degrees (with foil) for 45
minutes. If refrigerated, bake at 350 degrees (also with foil) for 20
minutes. These methods produce softer noodles.