28oz organic chunky marinara sauce
8oz lasagna noodles
1 1/2 lbs firm tofu
2 tablespoons garlic and herb seasoning blend
1cup broccoli florets, finely chopped
1cup shredded carrots
8oz Veganrella
Preheat oven to 350 degrees Fahrenheit.
Boil lasagna noodles till tender; drain and set aside.
In a blender, combine tofu with seasoning; fold in broccoli and carrots.
In a cake pan, layer 1/2 of each: marinara, noodles, tofu mixture, and Veganrella. Repeat layers and end with Veganrella on top.
Bake in a preheated oven for 40-45 minutes.