Cheese Free Lasagna From the Kitchen of Mark and Laura Goadrich, 2007-12-23 This is a ricotta and cheese free recipe, perfect for those lactose intolerant.

Prep Time:  20 minutes Cook Time:  35 minutes Categories:  American  Dinner  No-Cheese Yields:  8 servings

Directions

1. Preheat oven to 350 degrees. In large skillet, brown the beef and turkey. Add spices and leeks. Once browned, drain of most of the fat. Separately, fry the mushrooms in a little olive oil, and add to the meat without the juice. Add the crushed tomatoes, tomato sauce, salt and pepper to taste. Put aside.
2. Crush the soft tofu with a fork and mix with an egg until it looks like ricotta. Put aside.
3. Boil full box of lasagna noodles until floppy in the large pot. Drain and cool.
4. Starting with the meat sauce, alternately layer meat, noodles, tofu, and mozzarella cheese, each filling the whole pan with a medium thickness layer. Repeat this again, and then add one more layer of meat, topped with parmesean cheese.
5. Cook in the preheated oven for 35 minutes or until browned and bubbly. Let cool for 5 minutes, then serve, you'll never miss the cheese!