Northern Italian Style Lacto-Vegetarian Lasagna

  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 1/4 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 1/2 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 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. Cover with foil and bake at 350degrees for 40 to 50 minutes.
  7. Remove from over. Let stand 10 minutes.
  8. Serve.

lasagna noodles, mozzarella cheese, parmesan cheese, butter, flour, white pepper, ground nutmeg, milk, filling, crumbled firm tofu, tomatoes, onion, carrot, celery, parsley, tomato paste, vegetable bouillon granules, ground nutmeg, white wine, light cream

Taken from www.food.com/recipe/northern-italian-style-lacto-vegetarian-lasagna-230991 (may not work)

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