1 package lasagna noodles
1 tablespoon olive oil
1 jar veggie pasta sauce
1 jar soy alfredo
1 large zucchini
1 cup sliced mushroooms
1 bunch fresh spinach
2 cups shredded soy cheese
1 package frozen tofu, thawed
2 tablespoon fresh chopped garlic
1 teaspoon fresh oregano
1 teaspoon fresh basil
Boil noodles according to package. Mean while in large deep skillet fry crumbled tofu with garlic,oregano,and basil, add the jar of pasta sause. Steam cook the zucchini,mushrooms, and spinich.
In a large baking dish layer first noodles,then 1/2 tofu pasta sauce mixture, then 1/2 the soy alfredo,then 1/2 the veggies, then 1 cup soy cheese. Repeat layers, using remaining ingredients.