Cooking Instructions
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Step 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.
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 (1/2 cup)
,
Green Bell Peppers (1/3 cup)
, and
Carrots (1/3 cup)
. 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 (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.
Step 12
Sprinkle in
Dried Basil (1/2 Tbsp)
. 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 (1 cup)
,
Dried Parsley (1 1/2 cups)
, and
Grated Parmesan Cheese (1/4 cup)
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 (3/4 cup)
and a third of the
Cheddar Cheese (3/4 cup)
.
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.
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