Someone gave us a huge zucchini and I am sick of dicing it and making sauce for pasta so I got really creative and sliced it the long way, making long, thin slices. I then mixed tofu, garlic powder, salt, fresh basil, fresh oregano, pepper and added some water as it processed, making it thin enough to plop off of a spoon (not the professional term I suppose!).

Then i took a whole bunch of garlic and squeezed it through the press, fried a bit at a time in olive oil along with slices of zuchinni. I sauteed them until lightly brown and put into a lasagna pan. On top of each layer, I put the tofu mixture, then some soy cheese and then some tomato sauce... just a small amount of sauce. I repeated this procedure and baked for about 20 minutes at 350F/180C, just to blend the flavors. I also added frozen peas on both layers.