Ingredients
Box brown rice lasagna noodles (no cool bake only)
25.5 oz portobello pasta sauce ( or homemade or any of your liking)
2 lbs tofu mashed
1 1/2 cup Vegan cheese shredded
1 egg
1/2 t Cumin
1/2 t Sea salt
Dulse flakes (optional)

Steps
Mash tofu, 1 cups shredded cheese, 1 egg, cumin and sea salt in bowl.
In a 9x 13 pan layer half of sauce, then pasta (uncooked) then half cheese tofu mix, repeat, top with rest of cheese.
Bake covered with foil at 350 degrees for an hour.
Optional: top with sprinkles of dulce flakes.