Loaded Vegetable Lasagna

• 1 box whole grain lasagna noodles (gluten-free, no-cook, or your preferred type)

Vegetable Mixture Layer:

• 1 carrot (finely diced)
• 1 zucchini (finely diced)
• 1 yellow squash (finely diced)
• 1 small head of broccoli (finely diced)

Bell Pepper Layer:

• 1/2 green bell pepper (finely diced)
• 1/2 red bell pepper (finely diced)
• 1/2 yellow bell pepper (finely diced)
• 1/2 orange bell pepper (finely diced)

Tofu Ricotta Layer:

• 1 block firm or extra-firm tofu (drained overnight in the refrigerator)
• 1 bunch organic spinach (finely chopped)
• 1/2 large bunch fresh basil (finely chopped)

Tomato Sauce Layer:

• 1 bottle oil-free organic tomato sauce
• 1/2 large bunch fresh Italian basil

Spice Mixture:

• 1-2 tbsp Italian seasoning
• 1 tsp red pepper flakes
• 1 tsp onion powder
• 1 tsp garlic powder
• 4 tbsp nutritional yeast (optional)
• Salt to taste

Cauli Parmesan:

• 2 cups finely grated cauliflower
• 3-4 tbsp nutritional yeast
• 1 tsp garlic powder
• Salt to taste

Vegan Parmesan:

• 1 cup raw cashews
• 3-4 tbsp nutritional yeast
• 1 tsp garlic powder
• Salt to taste