Tofu-Vegetable Lasagna

• 9 lasagna noodles
• 2 teaspoons olive oil
• 1 large onion, chopped
• 3 to 4 cloves of garlic
• 1 16-ounce package soft tofu
• 1 15-ounce can crushed tomatoes
• 1 8-ounce can tomato sauce
• Salt, pepper, basil, and oregano, to taste
• 1 large leek, finely chopped
• 2 large carrots, finely chopped
• 1 large zucchini, finely chopped
• 20 ounces shredded mozzarella-style soy cheese
• Nonstick cooking spray

1. Preheat oven to 350u0b0 F. Prepare noodles according to box directions. Meanwhile, prepare sauce: Warm 1 teaspoon of olive oil in heated pan. Add onion and saute. When onion is soft, add garlic, using garlic press. Drain water off tofu and stir in. Cook mixture 2 to 3 minutes, stirring continuously. Add tomatoes, sauce, and seasonings. Simmer for 10 to 15 minutes.
2. While sauce is simmering, warm remaining teaspoon of olive oil in heated pan. Add vegetables and saute. Season with salt and pepper; set aside.
3. Coat 9" x 13" pan or other lasagna pan with nonstick cooking spray. Spoon a little sauce on the bottom. Cover with 3 noodles. Spread one-half of the vegetable mixture over noodles. Cover with one-third of the sauce, then sprinkle on one-third of the cheese. Repeat layers: 3 noodles, remaining veggies, one-third of the sauce and cheese. Cover with last 3 noodles, remaining sauce and cheese. Bake for 1 hour.

lasagna noodles, olive oil, onion, garlic, tofu, tomatoes, tomato sauce, salt, carrots, zucchini, mozzarellastyle, nonstick cooking spray

Taken from www.myrecipes.com/recipe/tofu-vegetable-lasagna (may not work)