A flexible recipe which will work well with any of your favorite vegetables.
Preheat oven to 375°F (190°C). Lightly oil a 9”×12” casserole dish or pan. Cook lasagna noodles in boiling salted water as directed unless using noodles that require no pre cooking. Rinse with cold water and drain. Mix tofu with nutritional yeast, garlic powder, oregano or marjoram, basil, salt, pepper, cayenne pepper, parsley, and lemon juice in food processor or with potato masher. Stir in capers. Pour 3 of the spaghetti sauce in the bottom of the casserole dish or pan. Place lasagna noodles over sauce, overlapping slightly so that bottom of dish is fully covered. Fold edges of pasta if necessary. Cover lasagna noodles with ½ of the tofu mixture and layers of zucchini, sun-dried tomatoes and mushrooms. Add another layer of noodles and cover in 3 of sauce with red bell pepper, olives and spinach. Keep alternating layers of lasagna noodles and vegetables until casserole dish is almost full. End with a layer of noodles last with the remaining sauce on top. In a separate bowl, mix breadcrumbs, vegan butter, parsley or basil and pine nuts together. Cover top of lasagna dish with mixture. Cover with foil. Place on baking sheet and bake for 45 minutes covered. Remove foil and bake an additional 15–30 minutes more until bubbly and golden brown. Remove lasagna from oven and let rest for 15–45 minutes before serving. This can be made the evening before and refrigerated. Just leave the breadcrumb mixture off and add just before baking the lasagna the following day.
If you do not have a premixed Italian seasoning just mix one teaspoon thyme, one teaspoon marjoram and ½ teaspoon of sage together.
Nutritional yeast has a rich, nutty, cheese-like flavor can be used in sauces.