1. Make the tomato sauce. Cut the chicken breast into small pieces. Heat a tablespoon or so of olive oil over medium-high heat in a large deep skillet. Cook chicken then add diced tomatoes. Toss in crushed tofu and season with coarse salt and pepper to taste. *At this point you could add diced veggies if you want to increase the nutritional content but I kept it simple since we were having a salad and also in the hopes that Laurel would eat it if there wasn't too much "stuff" in it (or, if you're a vegetarian you could swap out the chicken for veggies). Simmer for about 5-10 minutes.
2. Make the béchamel sauce. Heat up the milk in the microwave or in a saucepan; sprinkle with a dash of nutmeg. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until it forms a thick paste. Gradually whisk in the milk and continue whisking until the mixture thickens. Remove from heat.
Now, we couldn't wait to eat this so we dove right in (i.e., didn't let it stand 10-15 minutes); it was a bit soupy, so I used a big serving spoon. But it was fantastic, even though the presentation might have been lacking a little on flat plates (alternatively, I suppose we could have served the dish in pasta bowls). Our guest brought a wonderful focaccia bread and it was perfect to sop up the lasagna. A side salad with a simple balsamic vinaigrette was the perfect compliment. Laurel and I also made these killer brownies for dessert.
And Laurel? She kept saying, "Oh mommy, this is sooooooo awesome!" She layered the lasagna on top of her bread and even ate salad. Oh the gratification.
Note: As you can see from the photo (click the thumbnail to enlarge) the shape holds better together as leftovers. And boy oh boy we were thrilled to have leftovers. YUM.