Christmas Lasagna

This is one of my husbands favorites. Very flavorful as well as colorful.

White Filling:
2 pkg. extra firm Tofu
2-3 Garlic cloves
2 tsp. Italian Seasoning
2 tsp. Onion powder
2 Tbs. fresh Basil
1 tsp. Real Salt or Himalayan Salt

Red Sauce:
3-5 Tbs. Sun Dried Tomatoes, julienne cut
5-8 firm Tomatoes, I like Roma
1 cup fresh Basil, chopped
1 tsp. Onion powder
1 Garlic clove, minced
1 tsp. Real Salt or Himalayan Salt

1 pkg. Lasagna, I use Rice or you can also use Whole Wheat
2 medium sized Zucchini, julienne sliced
1-2 cups Roasted Red Pepper, sliced
1/2-1 cup Green or Yellow Onion, chopped
Add any other favorite veggies you like
1 pkg. Rice or Soy Cheese, about 2 cups
Rice or Soy Parmesan Cheese

Preheat oven to 350 degrees.

Prepare White Filling by first draining water from tofu. In Vita Mix blender or food processor blend tofu with the rest of the filling ingredients, thoroughly. Set aside.

Prepare lasagna according to package directions.Make Red Sauce by blending all sauce ingredients together. Set aside.

In a shallow baking dish start layering with lasagna first. Cover bottom of baking dish with one layer of lasagna, then spread a layer of White Filling. Layer veggies next and cover with a layer of Red Sauce; sprinkle with cheese. Repeat. Cover the last layer of lasagna with Red Sauce. Top with the rest of the cheese and sprinkle with parmesan, generously.

Bake for 15 minutes. This is only to warm the Christmas Lasagna. Serve immediately.