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How To make Tracey's Mushroom/Tofu Lasagne
900 g Jar spaghetti sauce (I
Prefer Ragu no-suga 450 g Lasagne noodles uncooked
375 g Block of soft tofu
450 g Cottage cheese
450 g Ricotta cheese
450 g Mozerella cheese sliced or
Shredded 450 g Provolone cheese sliced or
Shredded 50 g Parmesan cheese (approx.)
225 g Mushrooms thickly-sliced
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 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. 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 -----
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INGREDIENTS:
1/2 tbsp oil
1 onion diced
3 garlic cloves minced
One small can mushrooms sliced
1/2 tbsp soy sauce
3.5 oz spinach
1 1/2 cup marinara
6-8 lasagna noodles
1 2/3 cups hummus
1/2 tsp cumin
1/2 tsp paprika
A few tbsp lemon juice
Salt/pepper to taste
7oz vegan cheese
Cook the lasagna noodles according to the packaging
Chop/dice/mince the onion, garlic, mushrooms and spinach
Sauté the onion, garlic, and mushroom, then add spinach and soy sauce
Add humus
Ladle marinara sauce in the bottom of the dish
Lay cooked noodles on a flat surface and place hummus mix on each noodle
Roll up each lasagna noodle and place it seam side down
Ladle more marinara sauce on top of lasagna noodles
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