Vegan Lasagna.. kid tested, honey approved!

Who knew that layers of a ton of savory veg with whole wheat noodles and tofu would taste so good. I took broccoli, zucchini, yellow squash, kale, carrots, bell pepper, onion, garlic and finely diced them and sauteed in a pan with some veggie broth and Italian spice. Then I took firm tofu and mixed in salt, pepper, more Italian spice, and minced garlic. I layered these between whole wheat lasagna and marinara and cooked at 375 for 45 minutes. It was delicious, cheap, filling, and the kids and meat loving hubby cleaned their plates!