Northern Italian Style Lacto-Vegetarian Lasagna Recipe
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.)
1 1/2cupsgrated parmesan cheese or 1 1/2 cups romano cheese
6 tablespoonsbutter
1/3cupall-purpose flour
1/8teaspoonwhite pepper
1/8teaspoonground nutmeg
2 1/2cupsmilk
For the Tofu meat filling
1 3/4cupscrumbled firm tofu (drained)
1(28 ounce) can cut tomatoes
1 cupchopped onion
1/4cupchopped carrot
1/4cupchopped celery
1/4cupchopped fresh parsley
1/4cuptomato paste
1/2teaspoonvegetable bouillon granules
1/8teaspoonground nutmeg
1/2cupdry white wine
1/3cuplight cream (optional) or 1/3 cup milk (optional)
Prevent your screen from going dark
Instructions
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.