This is a recipe that I just kind of invented but it actually came out pretty good. I wish I had exact measurements but most of the time, I just eyeball the amounts or go by taste..in fact if you make this I suggest you taste as you go along, but here are the ingredients.
1 lb extra firm tofu
1 8oz tray of sliced baby portobellas
1/4 cup nutritional yeast
*garlic powder
* onion powder
*lemon pepper
* Spike (type of all purpose seasoning)
* dried oregano
* 9 oven ready lasagna noodles
* jar of favorite pasta sauce 26oz (or more depending on preference)
Directions:
Preheat your oven to 350 degrees
Mash the tofu up with a fork until it gets the consistency of ricotta cheese…I’ve actually had to squeeze the mixture with my hands to achieve this…or better yet break out the food processor and blend it that way. Then chop your mushrooms into smaller pieces and saute them..that way they will release most of their water and you won’t end up with a watery lasagna. After the mushrooms have been sauteed, add them to the tofu, and put in the nutritional yeast. Mix in well. Then add your spices in the tofu mixture. This is where I used my taste buds to determine what was good. I should have written it down. Once you have seasoned your mixture, lightly spray the bottom of a 13×9 in baking dish with cooking spray. Pour some of the sauce on the bottom of the pan, just enough to cover the bottom. Then lay three noodles in the pan. Use half the tofu on this layer, then pour on some sauce. Repeat the process until all noodles and tofu are gone, with the remaining sauce to be poured on top. Now, I only used one jar of sauce, (think I sould have used more) and if you feel that you need more then go ahead and add a little more. After the last of the sauce is used, cover the pan and bake for about 40-45 minutes. When you take it from the oven let it cool for about 15 minute before serving.
Variations:
* use spinach as an addition..make sure you squeeze the water out before adding it.
* experiment with diffrerent spices, as tofu is very versatile.
* try adding sauteed onions and minced green bells and fresh garlic, I made this recipe while I was tired.
I thought of using these ingredients, I just didn’t feel like doing all the chopping..so bad I know.
I hope you enjoy this recipe, I’m sure the are better ones out there, but I can actually say that I’m pleased with the results of this. Happy Vegan Eating! 
