Northern Italian Style Lacto-Vegetarian Lasagna
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 12 ounces lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 1⁄2 cups grated parmesan cheese or 1 1/2 cups 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 1/3 cup milk (optional)
directions
- 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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RECIPE SUBMITTED BY
I’m a single gal in my mid-20’s, raising 2 cats and a horse. A lacto-(sometimes ovo)-vegetarian since 1996 (childhood rebellion run wild), I work or volunteer for various local boutique wineries & vineyards in Northern California.
I use locally grown, organic produce whenever possible. I don't own a microwave or a food processor - probably because my kitchen is too small to fit them in! It also lacks a dishwasher, so any meal that is easy to clean up is a plus.
At age 18, I underwent a 16 level spinal fusion with titanium rods to correct idiopathic scoliosis, which left uncorrected, would have put me in a wheelchair. Since then I have been in 3 car accidents, one of which shattered my left hand (rebuilt) and triggered fibromyalgia.
When not working or cooking, I ride and train horses, paint badly (acrylic), play the guitar and piano, garden (organic), collect books and try to improve my calligraphy.