1 package no-boil lasagna noodles
2 jars spaghetti sauce (i used Bertoli w/green and black olives)
1 package soft tofu
3 small-ish zucchinis
1 batch melty cheese (can be found in VegWeb Recipes)
1 package frozen spinach
1 package baby portabello mushrooms
1 small to medium onion
some sort of shredded vegan cheese (I didnt use any, but it would be good to put on top)
Pre-heat the oven to 375 degrees Fahrenheit.
Saute mushrooms and onions (separately) in olive oil and salt, setaside (separately).
Slice zucchini, set aside (I sliced mine pretty thin).
Make the melty cheese and set aside.
Press the moisture out of the tofu, crumble into pan on medium heat...just to draw a little more of the moisture out....thaw spinach,squeeze out excess moisture....combine with tofu crumbles....add seasoning of your choice. (I used garlic powder and salt). Drain any excess liquid.
Mix the melty cheese with the tofu-spinach mixture.
Get a large, rectangular casserole dish (11" x 8", i think).
LAYERS:1. Spaghetti sauce2. 3 noodles (not touching each other or the sides of the dish, they expand)3. vegan "cheese" and then all of the mushrooms4. 3 more noodles5. Spaghetti sauce and then all of the zucchini6. 3 more noodles7. Last of the "cheese" and the onions8. If you want to add shredded cheese, do so.....
SIDE NOTE: you could probably do another layer, if you have enoughsauce and cheese!
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake for another 15-20 minutes.
Let sit for awhile if you can....this helps it to set. It's still good straight out of the oven, it's just a little messy.
I'm sure this can be tweaked a million different ways, but this is how I made it and I thought it came out pretty good!
I hope I explained it well enough....I'm not very good at written communication! :)