Northern Italian Style Lacto-Vegetarian Lasagna

Name: Northern Italian Style Lacto-Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.", "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 1/2 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."]

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Northern Italian Style Lacto-Vegetarian Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!