Lea Anne's Lasagna Servings: 8 to 10 servings Time: 1.5 hours including baking 1 lb lean ground beef 1 tbsp olive oil 1 package extra firm tofu, frozen, then thawed and crumbled 1 tbsp beef bovril 2 cloves garlic, minced 1 onion chopped 3 cups mushrooms, sliced 1 tsp oregano 1 tsp chili powder 1 large can diced tomatos + 1/2 can red wine 1 large can pasta sauce 1 small can tomato paste 2 tbsp butter 4 tbsp flour 2 cups milk 1 tbsp chopped fresh parsley 2 cups ricotta cheese 2 cups mozzarella cheese, grated 1/2 cup freshly grated parmesan cheese 1 box oven ready lasagna noodles 1 green pepper, chopped 1 red pepper, chopped Using the butter, flour and milk, make a bechamel sauce. In a bowl, mix together 1 cup of the bechamel sauce, ricotta cheese, parsley, 1 cup mozzarella and 1/4 cup parmesan. Sprinkle the beef bovril over the tofu and toss with a fork to combine. Heat oil in a large pan, brown ground beef and onion with the tofu. Drain and place in a large pot. Add the garlic, mushrooms, oregano, chili powder, tomatos, red wine, pasta sauce, tomato paste, red and green pepper. Simmer for approximately 30 minutes To assemble: spread approximately 2 cups of the tomato sauce on the bottom of a 13" x 9" pan. Then put on layers of noodles, ricotta mixture, noodles, tomato sauce, noodles, tomato sauce, bechamel sauce and top with remaining cheese. Cover with foil, bake at 375 F for 40 minutes. Remove foil for last 10 minutes. Let sit for 5 minutes before cutting. Comments: This is a delicious pasta. I make it in smaller pans and freeze them. If you oil the tin foil or spray it with cooking spray, it will not stick to the cheese as much. Return to Pasta Recipes