Northern Italian Style Lacto-Vegetarian Lasagna - cooking recipe

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)

Preparation

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.