Northern Italian Style Lacto-Vegetarian Lasagna Recipe #230991
Modified for the vegetarian from a tried and true Northern Italian Style Lasagna with Bologna Meat Sauce recipe my mother has used for years. (Original recipe this is based on can be found in the Better Homes and Gardens “Italian Cook Book”, 3rd printing, 1984.)
1½ hours | 30 min prep
SERVES 8 -10
- 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)
- 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.
- Cook pasta in boiling water just until tender; drain. Rinse with cool water.
- Combine cheeses.
- 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!).
- 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.
- Cover with foil and bake at 350degrees for 40 to 50 minutes.
- Remove from over. Let stand 10 minutes.
- Serve.
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