Lasagna

Cook the lasagna according to directions.
Pre-heat oven to 400 degrees Fahrenheit.
In a pan, saute the onions (garlic optional), when transparent add the crumbled tofu. After about five minutes, add the spinach, toss and add spices (basil, oregano etc. salt and pepper). I'm a spice freak so I added some cayenne pepper too.
In another pot, add the vegan ground beef (it doesn't have to be Yves, and I'm going to try TEXTURED SOY PROTEIN for texture next time). Let that cook (if frozen, it'll take a bit of time, so try to defrost it). Then add the sauce and turn heat to medium. Roughly chop the roasted pepper, sun dried tomatoes and the calamata olives. Add to the sauce and stir. A really cool flavour enhancer is adding the juices that the tomatoes and olives and peppers were in (assuming you bought the pepper and didn't roast at home). Let it simmer and taste for flavour. Add some of the spices, so its not entirely contradicting the tofu-flavour.
In your baking dish, grease it with olive oil. Add a THIN layer of the tomato sauce and then line with pasta. Add more sauce mixture, then the tofu and another layer of lasagna; sauce and let the tofu mixture be the top layer. For a colourful appearance, add the roasted peppers on top, scattered around. Bake for 30 - 40 minutes, covered in foil (I forgot to do that the first time, but my non-vegan friends STILL loved it). Take it out of the oven and let it sit for about 15 minutes before serving. I like to serve it with vegan sourdough vegan bread coated with olive oil, basil, oregano and garlic salt toasted in the oven to a nice brown shade.
Hope you like it! Please email comments and such, I have some other ideas for this that I'd like to share.