Northern Italian Style Lacto-Vegetarian Lasagna

May 10, 2023May 10, 20230 0
Northern Italian Style Lacto-Vegetarian Lasagna - An Italian classic made vegetarian and healthier
in Main

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
1 3/4 cups crumbled firm tofu ( drained )
1 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 )

Nutrision Information

Servings Per Recipe
8
Calories
450
Sugar
9g
Fat
20g
Northern Italian Style Lacto-Vegetarian Lasagna is a delicious and healthy take on a classic Italian dish. Made with tofu, veggies, and plenty of cheesy goodness, this meal is comforting, flavorful, and perfect for any day of the week. Whether you're a vegetarian or just looking for a healthier meal option, this lasagna is a great choice. The layers of lasagna noodles, creamy tofu mixture, and flavorful veggie sauce make for a satisfying and well-rounded dish. Serve it up with a side salad and enjoy all the flavors of Italy in your own home!

Instructions

1.Boil lasagna noodles according to package directions. Drain and set aside.
2.Preheat oven to 375°F.
3.In a large saucepan, melt butter over medium heat. Add flour, white pepper, and nutmeg to the butter, stirring constantly.
4.Slowly add milk to the flour mixture, stirring until smooth. Bring to a simmer and cook for 2-3 minutes, until the mixture thickens.
5.In a mixing bowl, combine tofu, 1 cup of mozzarella cheese, and 1/2 cup of parmesan cheese. Set aside.
6.In a large skillet over medium heat, combine tomatoes, onion, carrot, celery, parsley, tomato paste, bouillon granules, nutmeg, and white wine. Simmer the mixture, stirring occasionally until vegetables are tender and the liquid has reduced by 1/3. Add cream or milk if desired. Set aside.
7.In a large baking dish, begin to layer lasagna noodles, tofu mixture, and vegetable mixture, topping each layer with the reserved mozzarella and parmesan cheese.
8.Bake the lasagna for 30 minutes, or until cheese is melted and bubbly. Let cool for 5-10 minutes before serving.

PROS

This lacto-vegetarian version of lasagna is packed with veggies, protein, and flavor.

The dish is loaded with nutritional benefits and is a great way to enjoy a classic Italian recipe while cutting down on calories.

It can be made ahead and is perfect for meal planning.

CONS

The preparation time can be a bit involved, particularly if cooking for a large group.

The final dish can be a bit runny, so be sure to let it rest after baking before serving.

HEALTH & BENEFITS

This dish is rich in protein, fiber, vitamins, and minerals.
It is also lower in calories and fat than traditional meat-based lasagna, making it a great option for vegetarians and those watching their weight.
The tofu in this recipe adds a boost of plant-based protein, while the vegetables offer ample nutrition.

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