Northern Italian Style Lacto-Vegetarian Lasagna

Ingredients

• 12 ounces lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 1/2 cups grated parmesan cheese or romano cheese
• 6 tablespoons butter
• 1/3 cup all-purpose flour
• 1/8 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 2 1/2 cups milk

For the Tofu meat filling

• 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 white wine
• 1/3 cup light cream (optional) or milk (optional)

Directions

1. 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. 2

   Cook pasta in boiling water just until tender; drain. Rinse with cool water.

3. 3

   Combine cheeses.

4. 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. 5

   Arrange a single layer of the pasta in the bottom of a greased 13”x9”x2” baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu “meat” filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.

6. 6

   Cover with foil and bake at 350degrees for 40 to 50 minutes.

7. 7

   Remove from over. Let stand 10 minutes.

8. 8

   Serve.