Vegan Tofu Lasagna

You will need:
1 box no boil lasagna noodles
1 package soy crumbles
1 28oz can crushed tomatoes
1 can diced tomatoes
1 onion, minced
3 cloves minced garlic
Dried spices to taste: basil, oregano, marjoram,
2 tablespoons tomato paste (I use the stuff in the tube, which is great, you can just squeeze it and then put the top back on, much more convenient)
1 package soft tofu
1 package frozen spinach, squeezed to remove excess moisture
2 packages sliced mushrooms
garlic powder
salt and pepper
1 package soy mozzarella cheese

To make the sauce:
Saute minced onion and garlic in olive oil till translucent. Add soy crumbles and break up with wooden spoon. Add tomato's and their juices, as well as tomato paste. add salt, pepper and spices to taste. Simmer while ding next steps.

Tofu ricotta:
Crumble drained tofu in a bowl, and add spinach (in retrospect, I should have done this in the food processor, it would have been creamier, but oh well)
Add garlic powder.
Saute mushrooms in olive oil for 12 minutes until they are dry, then add to the tofu mixture.

To assemble:
Start with a thin layer of sauce on bottom of pan. add 3 lasagna sheets. This will seem like too few sheets but trust me they expand.
Smooth over a layer of tofu, followed by sauce, a sprinkling of cheese, repeat. You should have enough for 2 layers of tofu, and end with cheese, using 9 sheets of pasta.
bake in a preheated oven for 40 minutes covered with foil, then uncover and broil until top cheese becomes bubbly.
Let sit for 10 minutes to set, and enjoy!!