Try this Traceys Mushroom/tofu Lasagne recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (4044g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1108 | ||
Calories from Fat: 425 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.2g | 63 % | |
Saturated Fat 26.7g | 133 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 184.5mg | 57 % | |
Sodium 2215.9mg | 76 % | |
Potassium 1721.3mg | 45 % | |
Total Carbohydrate 63g | 19 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 56.1g | ||
Protein 106.8g | 153 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1108
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