---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta
       Yield: 1 servings
     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
     450 g  Provolone cheese sliced or
      50 g  Parmesan cheese (approx.)
     225 g  Mushrooms thickly-sliced
   1.  Preheat oven to 180 øC .
   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 øC (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 øC (with foil) for 45 minutes. If refrigerated,
   bake at 180 øC (also with foil) for 20 minutes. These
   methods produce softer noodles.
   Difficulty    : moderate.
   Precision     : approximate measurements.
   Recipe By     : Tracy Sconyers