Vegan Veggie Lasagna

1 Preheat over to 350 degrees.
2 In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
3 Stir in the chopped spinach and set aside.
4 In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
5 Stir in the tomato sauce and water.
6 Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
7 Cover bottom of lasagna pan with 1/2 cup tomato sauce.
8 Layer with lasagne noodles, trimming to fit, if needed.
9 Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
10 Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.