1 box of DeBoles Rice Lasagna noodles

1 jar organic spaghetti sauce

3 cloves of fresh garlic minced

2 Tablespoons dried oregano

2 Tablespoons dried oregano

¼ teaspoon cayenne pepper

1 bag organic frozen spinach

1 block extra firm tofu well drained

1 egg or equivalent substitute

2 Tablespoons dried parsley

¼ Cup rice parmesan

2 packages Soya Kaas Mozzarella cheese substitute

Cook veggies per instructions and drain very well.  Set them aside to cool.  Place sauce in a bowl – add cayenne, garlic, basil & oregano.  In a separate bowl, place well-drained tofu and mash with fork until crumbled, add half of the Parmesan, egg, parsley and ¼ of the grated mozzarella and mix well.  In a 9x13 in. pyrex pan  - layer with sauce, noodles (they do not have to be cooked!), cheese, tofu mixture and veggies.  Repeat the layering process.  Place remaining cheese on top, sprinkle with Parmesan and shake some parsley on top.  Bake at 350 degrees for 1 hour covered with foil.