Tracey's Mushroom/Tofu Lasagne

• 900 grams spaghetti sauce 1 jar
• 450 grams lasagna noodles uncooked
• 375 grams tofu soft
• 450 grams cottage cheese
• 450 grams ricotta cheese
• 450 grams mozzarella cheese sliced or shredded
• 450 grams provolone cheese sliced or shredded
• 50 grams parmesan, parmigiano-reggiano cheese, grated approximately
• 225 grams mushrooms thickly sliced

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 13 jar of sauce is used up.
4. Next add 13 of sliced mushrooms, then 13 cottage cheese mixture, then 13 each of mozerella, provolone, and parmesan cheese.
5. Make two more layers of noodles, sauce, mushrooms, cottage cheese, and sliced cheese.
6. Cover the lasagne with foil, making a inchtent inch if Make sure the edges are crimped tightly.
7. 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.
8. The noodles will be a little chewy, and the lasagne is also very good (perhaps even better!)
9. reheated.

lasagna noodles, soft, cottage cheese, ricotta cheese, mozzarella cheese, provolone cheese, parmesan, mushrooms

Taken from recipeland.com/recipe/v/traceys-mushroom-tofu-lasagne-47782 (may not work)