Vegetable Lasagna

• 1 large onion sliced thin
• 2-3 Tbsp olive oil
• 1 (Green) Medium Zucchini, sliced thin
• 1 (Yellow) Medium to large squash sliced thin
• 11/2 tsp salt
• 1- 7 ounce can of mushrooms or (fresh)
• 1 can black pitted olives, diced small
• Favorite spaghetti sauce
• 1 pack of Morinu tofu ex- firm (Mash)
• 1 Tbsp Chicken Seasoning
• Pimiento Cheese
• Nacho Cheese
• Lasagna Noodles
• Vegan Parmesan Cheese (optional)

Sauté onions in oil until browning. Add zucchini and squash and salt and cook lightly. Stir in mushrooms, olives and 1 cup of spaghetti sauce. In a separate bowl, mash tofu and stir in seasoning and cheese sauces (you can divide tofu in two and mix one part with the nacho cheese sauce and one part with the pimiento cheese sauce.)

Boil lasagna noodles or you can just lay them in the baking dish uncooked. Pour some of the spaghetti sauce over the bottom of the dish and then place noodles on top of the sauce then layer with vegetable/sauce mixture and tofu mixture and then repeat another layer of noodles and repeat. Finish the last top layer with a layer of noodles and sauce. You can either top with the parmesan cheese prior to baking or top after baking. Bake at 350 for about 45 minutes or until hot and bubbly.