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1
In a heavy pan, heat the olive oil over medium heat.
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2
Add the onion and garlic.
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3
Brown for 10 minutes.
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4
Add the mushrooms, tomato sauce, brown sugar, vinegar, red pepper flakes, fennel seed, basil, thyme, oregano, salt, and 1/2 teaspoon of the black pepper along with 1 tablespoon of the parsley.
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5
Gently stir, cover, and let simmer over low heat for 1 hour.
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6
While the sauce is cooking, put the tofu in large bowl.
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7
Add the eggs, nutmeg, and rest of parsley & black pepper.
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8
Combine well to break up the tofu so you end up with something that looks like ricotta cheese.
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9
Set aside.
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10
Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes.
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11
Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan.
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12
First, spread 2 cups of the sauce on the bottom of the pan.
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13
Lay 6 noodles down.
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14
Spread half of the tofu mixture over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan.
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15
Make another layer in the same way: sauce, then noodles, then tofu, then cheese.
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16
After that, lay down the rest of the lasagna noodles on top.
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17
Spread any remaining sauce over the noodles, then sprinkle the remaining cheese over the top.
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18
Cover with foil, and bake in a preheated oven at 350F for 30 minutes.
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19
Remove the foil, then bake for 30 minutes.
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20
Remove from oven, then let cool for at least 15 minutes before serving.
