1 Box wavy lasagna
4 tbs extra virgin olive oil
2 stalk of celery, ground
2 medium carrot, ground
1medium yellow onion, ground
24 oz. domestic mushrooms, ground
1lb firm tofu, diced
½ cup white wine, dry
3 tbs. tomato paste
¼ cup almond flour, lightly toasted
Salt and black pepper, to taste
Place a pot of water to boil. Meanwhile in a skillet sauté celery, carrots, and onion with oil until nice and golden, about 15 minutes over medium heat.
Add mushrooms and tofu and brown, about 10 minutes, stir in wine and evaporate well.
Add tomato paste, 1 ½ cup of water and bring to boil, season with salt and black pepper. Reduce water over medium heat. Meanwhile cook lasagna sheets according to directions, drain and cool down.
Spread ¼ sauce on the bottom of a oiled 13 x 9 baking pan, cover with 4 lasagna noodles, add ¼ sauce, repeat two more times.
Bake lasagna in the oven at 400F for 25 min, sprinkle almond flour and bake few more minutes until slightly brown.
Let sit 10 minutes before serving.