Vegetable/Tofu Lasagna

There is some talk about vegetarian alternatives to traditional holiday meals. Here is my recipe for vegetable tofu lasagna. It's a hit with even the carnivores in the family.

Ingredients (though these are flexible, use the vegetables YOU love)
1 box lasagna noodles (cook or no cook, up to you. No cook cuts prep time)
1 24oz jar Ragu Tomato sauce
1 pk frozen or can spinach
1 pk extra firm tofu (finely chopped)
1pk Boca meatless crumbles
1 whole red pepper (finely chopped)
1 whole green pepper (finely chopped)
1 pk reduced fat shredded Mozzarella cheese

prepare in 9x9 pan
Layer 1: 4 noodles, 1/3 jar of sauce, crumbles and spinach, 1/3 of cheese
Layer 2: 4 noodles, 1/3 jar of sauce, tofu, vegetables, 1/3 of the cheese,
Layer 3 (top): 4 noodles, 1/3 jar sauce, 1/3 of the cheese

Cover tightly with foil and bake at 350 degrees for 45 minutes

This recipe is entered in the food database as Samantha's homemade vegetable/tofu lasagna with a serving size being 1/12 of the pan. Enjoy!!