To Prepare Bolognese:
1. In large rondo, heat the olive oil over medium heat. Add the onion, carrot and celery and cook stirring ocassionally until translucent, about 10 minutes.
2. Add the tofu, and cook through.
3. Add diced tomato, tomato paste and vegetable broth. Simmer for 30 minutes.
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To prepare Bechamel:
1. Melt the butter in a saucepan over low heat. Ad the flour and stir with a wire whisk to form roux.
2. In a separate pan, heat the milk to just boiling. Ad the milk to the roux and small amount at time making sure to whisk to eliminate and lumps.
3. When all milk has been added, simmer to thicken.
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To finish Lasagna:
1. Preheat oven to 350 degrees
2. Spread a thin layer of bolognese on bottom of sprayed hotel pan. Sprinkle with parmesan cheese. Cover with a single layer of pasta. Cover the pasta with a thin layer of bechamel sauce, spread a layer of bolognese on top of that, then sprinkle with cheese. Repeat until you place 4th layer of pasta on top.
3. Mix the remaining bechamel and bolognese sauce together, spread thinly over top layer of pasta and sprinkle with the remaining cheese.
4. Place pan in oven and bake for approximately 30 minutes, the top should be slightly browned and the sauces should be bubbling.
