Aimee's Vegan Lasagna

 9 GF lasagna noodles, cooked

1 jar pasta sauce

2 containers vegan ricotta (Kite Hill is very good)

1 block tofu, mashed

1 bag vegan mozzarella (I like Violife)

~1/3 cup Just Egg

~1 tsp oregano plus extra to sprinkle on top

~1 TB dried parsley

Optional veggies such as spinach, mushrooms, etc (I like to saute them first)

Stir together ricotta, tofu, Just Egg, oregano & parsley (if I made it again I would add 1/2 cup vegan Parmesan)

Spread a little sauce in the bottom of a 13 x 9 baking dish. Layer 3 noodles, 1/2 ricotta mixture, 1/2 optional veggies, and a little sauce.  Layer 3 more noodles, rest of ricotta mixture, rest of optional veggies, & last 3 noodles. Spread remaining sauce & cover with foil.  

Bake at 350 for 45 minutes. Remove foil, sprinkle mozzarella & oregano, and bake another 15 minutes.