Vegan Lasagna

• 2 tablespoons olive oil
• 1 lb spinach (finely chopped)
• 1 medium red onion (finely chopped)
• 10 garlic cloves (finely chopped, I like garlic)
• 1 carrot (diced)
• 1 small zucchini (diced)
• 12 red bell pepper (finely diced)
• 12 yellow bell pepper (finely diced)
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 tablespoon thyme
• 1 tablespoon oregano
• 2 (300 g) packages soft tofu
• 8 lasagna noodles
• 9 ounces pasta sauce (I like Prego Organic Mushroom, but it does have sugar)

1. Fry the onions and 2/3 of the garlic until soft.
2. Add the spinach, carrots, zucchini, red/yellow bell peppers, and spices.
3. Fry until the spinach wilts.
4. Add one package of tofu.
5. Stir until crumbled.
6. Add the pasta sauce.
7. Bring to a boil.
8. In a deep pan ( I use a large loaf pan) put down a layer of sauce about 3/4 of an inch thick.
9. Put a layer of dry noodles on top.
10. Repeat this until your last layer is sauce.
11. With a fork mash the tofu.
12. Crumble it on top and spread over the sauce.
13. Sprinkle on the rest of the garlic (maybe some Italian seasoning too).
14. Bake at 250 for 30 minutes.
15. Or until it looks bubbly and the top looks like baked cheese.

olive oil, spinach, red onion, garlic, carrot, zucchini, red bell pepper, yellow bell pepper, parsley, basil, thyme, oregano, tofu, noodles, pasta sauce

Taken from www.food.com/recipe/vegan-lasagna-258688 (may not work)