1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 oz mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package firm tofu
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
2 jars pasta sauce (kinds with minimal or no added oil)
2 boxes while-grain lasagna noddles (or 1 large box)
16 oz frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 Roma tomatoes, sliced thin (or 3 heirloom tomatoes)
1 cup raw cashews, ground

1. Preheat oven to 400F. Water sauté the onion and garlic on high heat for 3 minutes in a wok or pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Water sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl. Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into vegetable bowl. Add spices to the vegetable bowl and continue.
2. Cover the bottom of a 9x13-in casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with mashed sweet potatoes. Add the final layer of noodles and a last topping of sauce. Cover the lasagna with thinly sliced tomatoes.
3. Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 miuntes before serving.