PREPARATION TIME

5 mins

COOKING TIME

45 mins

AGE GROUP

12 – 36 months

INGREDIENTS

¾ cup of drained tofu

1 tablespoon of grated parmesan cheese

1 clove of garlic, peeled and crushed

3 teaspoons of olive oil

1 cup of chopped fresh mushroom (well cleaned before chopping)

1 tablespoon of chopped fresh parsley

1 ½ cups of canned crushed tomatoes

2 cups of grated mozzarella cheese

4 sheets of dry lasagne

METHOD

1. Pre-heat the oven to 180C (350F).

2. Mash the tofu in a small bowl and mix in the parmesan cheese and garlic.

3. Heat the oil in a small frying pan over medium heat, add the mushrooms and stir/fry for 4-5 minutes.

4. Grease a suitably sized ovenproof dish with a little extra oil and lay 2 sheets of the lasagne at the bottom – overlapping slightly.

5. Use half quantities of each to make layers of mushrooms, then tofu mixture, then tomatoes then mozzarella cheese.

6. Put on the remaining 2 sheets of lasagne and follow with layers as before, cover with foil, then place in the oven and bake for 45 minutes.

7. Cool before serving.

HANDY HINTS