1 package of Petes Italian herb super firm tofu, crumbled
3 tablespoon vegetable oil
1 onion, carrot, green bell pepper and zucchini, chopped
2 cups mushrooms, sliced
3 cups EACH crushed tomatoes and diced tomatoes
2 teaspoon sugar
1 teaspoon each salt, pepper, basil
2 teaspoon each Italian spice or orgeano, garlic powder
15 sheets of vegan lasagna noodles
5 cups of vegan soy cheese, shredded
1. Cook lasagna noddles
2. Preheat oven 375 F. Heat oil in a large pot. Saute onion, and tofu until onion is soft. Add pepper, zucchini, mushrooms and carrot. Cook for 5 mins.
3. Add crushed tomatoee, diced tomatoes and seasonings. Bring sauce to a boil and simmer for 10 mins.
4. To assemble, spoon about 3 cups of sauce on the bottom of 9 x 11 lasagna pan. Layer in order: 5 sheets of lasagna, 3 cups of sauce, 2 1/2 cups vegan cheese. Repeat twice.
5. Bake at 375 F. for 30 mins.