Fast Veggie Lasagna

2 packs of dry Lasagna pasta
2 bags Frozen Mixed Veggies of your choice (I usually get the stir fry types with Broccoli, Cauliflower, mushrooms, baby corn, etc.)

2 lg cans Crushed Tomatos
2 tbsp Molasses
2 tbsp Soy Sauce

2 pack Firm Tofu
1 pack Silk Tofu
1 Lemon
1/4 c Nutritional Yeast
4 tbsp Italian Spices Mix
Salt and pepper
3 tsp Garlic powder

Olive oil
Bread Crumbs - optional

Mix the Tomatoes with Molasses and Soy sauce in a bowl.

Drain the Tofu, squeeze water out, & crumble. Mix in the drained silk tofu, lemon juice, all the spices, & nutritional yeast in another bowl.

Use a large pan for lasagna. I like the glass baking dish. Brush with oil.
Pour part of Tomato mixture to cover the bottom.
Lay the uncooked lasagna pasta overlapping on top.
Cover with some frozen veggies.
Spread part or the tofu mixture.
Lay more pasta.
Pour tomato sauce and keep going till you get to the top and use all the ingredients.
You can end up either with:
1. Pasta and Tomato sauce on top or
2. The Tofu mixture. You can sprinkle this with the bread crumbs

Place in the oven pre-heated on 350 F. It'll bake for about an hour.
The great thing is that you don't have to waste the time with pre-cooking the pasta.
You don't even have to use the instant past. Just the regular ones.

If you don't have the lasagna pasta you can make a variation with penne or such pasta and mix it all together except the tofu mixture and put it on top and bake as italian casserole.