Lightly oil 9x13 deep dish pan with a little olive oil.
Mix half the Vegan Cheese Sauce with the smashed tofu. Add Italian seasoning and 1 tsp salt.
Sautée garlic, mushrooms, and chopped veggies until soft in olive oil over medium heat.
Spread 1/2 cup pasta sauce in the bottom of the pan. (This helps to keep it from sticking)
Layer uncooked noodles, tofu, veggies, pasta sauce, cheese sauce and shreds, until you run out. Top with cheese sauce and shredded cheese.
Add 1/2 c water (just pour around edges and let it fill in the cracks—omit if you precook noodles)
Sprinkle herbs on top, if desired.
Cover and bake at 350 for one hour, or until noodles are soft. Uncover for last 15 minutes of baking time.
Add more water as needed if lasagna seems dry. Don’t add cold water to baking glass pan! It will explode!
**May also refrigerate for up to 3 days and cook when needed**