vegetable lasagna gluten free

This was very tasty. The filling was great. I used the tinkyada brand of brown rice lasagna. My family loves this--and it is pretty quick to assemble especially since you don't have to cook the noodles before hand. I also like it without the zucchini and without the bell peppers.

Yield 8 servings

1 pkg Tinkyada Rice Lasagna Pasta, uncooked
1 jar 32 ounces of spaghetti sauce or more (I made my own --see post below-or now I actually use two regular jars of Marinara (24ounces each for a total of  48 ounces).
http://nannykimsrecipes.blogspot.com/2009/05/spaghetti-sauce-using-canned-italian.html
1 pkgs firm tofu, crumbled
1 c shredded carrot
1 c shredded zucchini (optional)
2 c chopped frozen spinach, thawed and drained
1/4 c dried basil (I sometimes use a bit of fresh also)
Optional-1/2 ea yellow and red pepper, cut into bite-sized pieces
add salt and pepper if desired

Roasted red bell pepper optional addition to the filling— I like the added sweetness but I also like without.

Optional: an extra sauce for pouring over each serving when served if  not using 2 jars.

Nutritional yeast is a great addition also

In a food processor, mix the tofu, carrot, zucchini, spinach, and basil and roasted red bell pepper if using. And nutritional yeast if using until well blended. Spread sauce on the bottom of a 13x9 pan. Place a layer of lasagna noodles (uncooked)over sauce, then spread a layer of the tofu filling mixture over the noodles, layer of sauce, then noodles, filling, noodles, and ending with sauce. Sprinkle chopped peppers over top and bake tightly covered @ 375 degrees for 40-60 minutes or until noodles are soft (usually takes mine a solid hour.