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