Recipes- Lasagna

Here is my own version of a vegan Lasagna....

16 Lasagne Noodles (either prepared or using the Pre-Cooked Noodles) (if preparing the noodles, boil them in water according to package directions)
2 cups Morningstar Farm's Grillers Crumbles
1 large onion (sauteed in 1 tablespoon Olive Oil)
2 cups fresh spinach
16 oz of Soft Tofu (1 package)
1 large Green Pepper (diced)
2 cloves of Garlic (minced)
Seasonings as per your taste; Basil, Oregano, Rosemary, etc...
1/2 jar of Prego Traditional Pasta Sauce

Line a glass or metal casserole dish with noodles along the bottom; with a little sauce to cover the bottom. Using a Food Processor, put the tofu, sauteed onion, garlic, spinach, and 2 tablesopons of Olive Oil into the Processor. Blend until this mixture is smooth and creamy. Set Aside.
On the first layer of noodles, put a layer of Grillers crumbles (half) and green pepper (half). Put another section of noodles down. On this layer, spread the Tofu Mixture over the noodles (half). Put down another layer of noodles. Put the rest of the Grillers crumbles and pepper on this layer. Put down another noodle section. Spread the rest of the Tofu Mixture over this one. One more layer of noodles goes over this. Then spread the pasta sauce over top until the entire dish until sauce covers every portion. Bake at 350 for 35 minutes with foil over top. Take the foil off and bake again for 10 minutes. Serve with Garlic or Cheese bread.
Some people like to add a little cheese (soy, of course) onto their lasagna. I feel that the Tofu mixture makes up for the cheese, so none is really needed. You can expand on this recipe very easliy by adding/subtracting layers and adding your own touch.