Vegan Lasagna!

http://www.wholefoodsmarket.com/recipes/2666

Ingredients
Natural cooking spray
1 (14-ounce) package firm tofu, drained
2 tablespoons nutritional yeast
1 teaspoon garlic granules
Salt and pepper to taste
2 (25-ounce) jars vegan marinara sauce
3 bell peppers, cored, seeded and chopped
12 no-boil dried lasagna noodles

Method
Preheat oven to 350°F. Lightly grease a (9- x 13-inch) baking dish with cooking spray; set aside.

Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.

Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with sauce. Cover with foil and bake until noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes and then serve.

Note for future: use more veggies in lasagna!! Squash, zucchini, eggplant, olives, spinach, etc!

I used vegan cheese on the majority of it and Britney put some of her provolone cheese on her section. I was proud of how much I made so we were able to eat leftovers of it for about a week!!