Northern Italian Style Lacto-Vegetarian Lasagna

• lasagna noodles↗12 ounces
• shredded mozzarella cheese2 cups
• grated parmesan cheese1 1⁄2 cups

  or 1 1/2 cups romano cheese

• butter↗6 tablespoons
• all-purpose flour↗1⁄3 cup
• white pepper1⁄8 teaspoon
• ground nutmeg↗1⁄8 teaspoon
• milk↗2 1⁄2 cups
• For the Tofu meat filling
• crumbled firm tofu1 3⁄4 cups

  drained

• cut tomatoes↗1 ounce

  can

• chopped onion1 cup
• chopped carrot1⁄4 cup
• chopped celery1⁄4 cup
• chopped fresh parsley1⁄4 cup
• cup tomato paste↗1⁄4
• teaspoon vegetable bouillon granules↗1⁄2
• teaspoon ground nutmeg↗1⁄8
• cup dry white wine↗1⁄2
• cup light cream (optional) or 1/3 cup milk (optional)↗1⁄3

Step-by-step instructions

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.