Northern Italian Style Lacto-vegetarian Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 12 ounces lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 1/2 cups grated parmesan cheese or 1 1/2 cups romano cheese
• 6 tablespoons butter
• 1/3 cup all-purpose flour
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 2 1/2 cups milk
• 1 3/4 cups crumbled firm tofu (drained)
• 1 (28 ounce) can cut tomatoes
• 1 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• 1/4 cup chopped fresh parsley
• 1/4 cup tomato paste
• 1/2 teaspoon vegetable bouillon granules
• 1/8 teaspoon ground nutmeg
• 1/2 cup dry wine
• 1/3 cup light cream (optional) or 1/3 cup milk (optional)

Recipe

• 1 in a large saucepan (or dutch oven) cook tofu until browned. add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. stir. stir in wine and ¼ cup water. bring to a boil; reduce heat. boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. remove from heat.
• 2 cook pasta in boiling water just until tender; drain. rinse with cool water.
• 3 combine cheeses.
• 4 for the sauce melt butter in saucepan. stir in flour, pepper, nutmeg, and ½ teaspoon salt. add milk; cook and stir until thick and bubbly (don’t let burn!).
• 5 arrange a single layer of the pasta in the bottom of a greased 13â€?x9â€?x2â€? baking dish. spread 1/3 sauce over noodles. spread 1/3 tofu “meatâ€? filling over sauce. spread 1/3 cheese over tofu. repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
• 6 cover with foil and bake at 350degrees for 40 to 50 minutes.
• 7 remove from over. let stand 10 minutes.
• 8 serve.