Lazy Lasagna

I love to cook, but I'm all for fast and easy! A notoriously unhealthy comfort food gets a healthy, time-saving makeover!

1 jar of Classico roasted garlic marinara sauce, your favorite jarred marinara, or homemade

1 box whole grain lasagna noodles (I prefer brown rice lasagna noodles)

1 lb. water packed firm tofu, drained and soaked in warm water for a few minutes

3/4 cup vegan mayonnaise (I use Just Mayo Garlic flavor, found at walmart)

1-2 tsp onion powder

1-2 tsp garlic powder (you can also use fresh pressed garlic)

1/2 tsp salt

1 small pkg. baby mushrooms (optional; you could use your favorite veggies here)

1 bunch Swiss chard, kale, spinach, turnip greens, collard greens, beet greens, or your favorite green, stems removed if necessary and cut into bite size squares

1 bag Daiya mozzarella flavor vegan cheese, or 1 cup fresh mozzarella, shredded

Cook lasagna noodles according to box directions, being careful not to overcook them. Drain and rinse with cold water. While noodles are cooking, mash tofu with vegan mayo, garlic powder, onion powder, and salt. Layer the lasagna this way, starting at the bottom of the pan: sauce, noodles, tofu, mushrooms or other veggies (if using), greens of choice, cheese (optional on this level), noodles, sauce, tofu, mushrooms or veggies, greens of choice, cheese, noodles, sauce, cheese. Bake at 350 for 30 minutes or until cheese on top is melted. Enjoy!