Spices
All of these can be adjusted to your taste.
2 tbsp oregano
2 tbsp thyme
1 tbsp chili powder
2 tsp cumin seed
2 tsp fresh ground black pepper
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
1/2 tsp mustard seed

1 package 'no-boil' lasagna pasta
2 jars of your favorite tomato basil marinara sauce (I use Newman's Own)
9 x 12 baking pan

Preheat oven to 375º F. Place your block of tofu between a few paper towels and squeeze out any remaining liquid (you can squeeze pretty hard because your going to mash it up anyway). Place tofu in a large bowl and mash with a potato masher or fork. Add the Tofutti Cream Cheese and mix thoroughly. Add broccoli, cauliflower, yellow onion, red bell pepper, garlic, nutritional yeast and lemon juice. Mix until evenly combined. Place all of your spices in a mortar & pestle and grind them together. If you don't have a M&P, just use a small bowl and the handle of a wooden spoon to grind them up. Add spice mixture to the filling and mix well. Cover the bottom of your 9 x 12 pan with marinara. Add a layer of noodles and cover them with marinara. Spread 1/3 of the filling mix on top of the noodles, cover with sauce and another layer of noodles. Before you cover the next two layers of noodles with sauce, press them down a little. Repeat these steps until all of the filling is used. Top the last layer of filling with noodles and all remaining sauce. Sprinkle this with some additional oregano, thyme, black pepper and nutritional yeast. Cover with tin foil and place in preheated over for 50 minutes. Take lasagna out of the oven and remove the tin foil. Return lasagna to oven for another 5 minutes uncovered to crisp up the top. Let lasagna rest for 10-15 minutes before serving.

Makes lots of servings and is even better the next day!