step 1
Freeze and then thaw the Extra Firm Tofu (400 g). Try to squeeze out all the liquid, rinse and squeeze again. By freezing and then thawing the tofu before you squeeze the water out, you will get a much chewier, more meat-like texture.
step 2
Crumble the tofu using your hands.
step 3
Wash all your vegetables.
step 4
Roughly slice the Tomatoes (2) into small pieces.
step 5
Roughly chop the Onion (1) into fine pieces.
step 6
In your food processor, add in Mushrooms (50 g), Green Bell Peppers (50 g), and Carrots (50 g). Pulse until finely chopped.
step 7
In your saucepan, heat up oil over medium-high heat. Saute Garlic (2 cloves) until aromatic.
step 8
Add the chopped onion. Only cook a little bit.
step 9
Add in crumbled tofu and stir-fry until it becomes dry and slightly firm. It will take a few minutes.
step 10
Add in your finely-chopped vegetables, continue stir-fry for a minute or two.
step 11
Bring your heat to medium-low, throw in Tomato Sauce (640 g). Mix well, season with Salt (to taste), Ground Black Pepper (to taste), and Mushroom Seasoning (to taste) and bring to a light simmer.
step 12
Sprinkle in Dried Basil (2 tsp). Bring it to a boil and add the tomatoes. Simmer for a minute or two. Turn off the heat and set aside.
step 13
To make the cheese mixture, in a small bowl, add Cottage Cheese (250 g), Dried Parsley (40 g), and Grated Parmesan Cheese (4 Tbsp) for topping. Mix evenly and set aside.
step 14
Preheat your oven to 180 degrees C (350 degrees F) or 160 degrees C fan-forced (325 degrees F).
step 15
Using 7 by 7 inch square pan, add a thin layer of tomato sauce.
step 16
Place 3 sheets of No-Boil Lasagna Noodles (9) on top.
step 17
Evenly spread half the cheese mixture. Sprinkle in a third of the Mozzarella Cheese (85 g) and a third of the Cheddar Cheese (90 g).
step 18
Add in another layer of tomato sauce.
step 19
Place three more sheets of instant lasagna.
step 20
Add the rest of the cheese mixture and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar.
step 21
Then add another layer of tomato sauce.
step 22
Place another 3 sheets of instant lasagna.
step 23
Add the rest of the tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate a generous amount of parmesan.
step 24
Bake in the oven for 40 to 45 minutes until golden brown.
