Lasagna noodles, enough for two layers in the pan you intend to use.
Cook the lasagna until al dente and drain.
1 to 1 1/2 cup grated cheese
1 can mushrooms (it doesn’t say which size, but I think it’s probably a small one), drained and the liquid set aside for the sauce
Cheese and egg mixture:
1 1/2 cup cottage cheese
Stir the eggs well and mix with the cottage cheese.
1 can tomato purée (1 small can, about 142 g)
1 mushroom can of water plus the mushroom liquid
1 can tomatoes with juice (again, no size given, but probably a standard can)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp onion salt
1 cup fine soy mince
Dump into a saucepan and cook together for 5-10 minutes.
Heat the oven to 200°C. Arrange the ingredients in the lasagna pan as follows:
Lasagna noodles (I'm no lasagna expert, but isn't the sauce usually on the bottom?)
Cottage cheese and egg mixture
Repeat once. Bake for 1 hour. Let stand for 15 minutes before serving.
If I make this recipe, I would use fresh mushrooms instead of canned: sliced, lightly fried and simmered in water for 2-3 minutes to make mushroom broth to use in the lasagna.