Prep Time: ? minutes | Cook Time: ? minutes | Total Time: 2 minutes | Yield: Serves 8-10

Ingredients:

• 12 ounces lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 1/2 cups grated Parmesan cheese or 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

Filling:

• 1 ¾ cups crumbled firm tofu (drained)
• 1 (28 ounce) can cut tomatoes
• 1 cup chopped onion
• ¼ cup chopped carrot
• ¼ cup chopped celery
• ¼ cup chopped fresh parsley
• ¼ cup tomato paste
• ½ teaspoon vegetable bouillon granules
• 1/8 teaspoon ground nutmeg
• ½ cup dry white wine
• 1/3 cup light cream or milk

Directions:

1. In a large saucepan (or Dutch oven) cook tofu until browned.
2. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir.
3. Stir in wine and ¼ cup water. Bring to a boil; reduce heat.
4. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat.
5. Cook pasta in boiling water just until tender; drain. Rinse with cool water.
6. Combine cheeses.
7. 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!).
8. 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.
9. Cover with foil and bake at 350degrees for 40 to 50 minutes. Remove from oven. Let stand 10 minutes.

Notes:

Recipe Origin:  We’ve made this probably dozens of times. No one ever suspects there is tofu in there. It tastes just like the lasagna my friend’s Northern Italian mother makes.