Northern Italian Style Lacto Vegetarian Lasagna

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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.)

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Steps

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In a large saucepan cook tofu until browned.

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Add undrained tomatoes , onion , carrot , celery , parsley , tomato paste , bullion granules , nutmeg , 1 teaspoon salt , 1 teaspoon pepper to tofu.

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Stir.

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Stir in wine and cup water.

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Bring to a boil.

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Reduce heat.

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Boil gently , uncovered , for 45 to 60 minutes or until desired consistency , stirring occasionally.

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Remove from heat.

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Cook pasta in boiling water just until tender.

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Drain.

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Rinse with cool water.

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Combine cheeses.

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For the sauce melt butter in saucepan.

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Stir in flour , pepper , nutmeg , and teaspoon salt.

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Add milk.

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Cook and stir until thick and bubbly.

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Arrange a single layer of the pasta in the bottom of a greased 13x9x2 baking dish.

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Spread 1 / 3 white sauce over noodles.

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Spread 1 / 3 tofu meat filling over white sauce.

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Spread 1 / 3 cheese over tofu.

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Repeat layers of pasta , sauce , tofu mix and cheese 2 more times.

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

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Remove from over.

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Let stand 10 min.

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Ingredients

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