FOR "MEAT" SAUCE
1 pkg veggie ground round
1 jar pasta sauce (preferrably Prego-traditional)

FOR WHITE SAUCE
4 tbsp vegan margarine
4 tbsp flour
1 block silken tofu
1 cup rice milk or soy milk
1 pkg oven-ready lasagna noodles

Preheat oven to 400. In a large pot on medium heat place the package of veggie ground round and jar of pasta sauce and cook for about 5 minutes then start making the white sauce.

Melt margarine and add flour to it, stir to make paste, set it aside and put the block of tofu in your blender, add 1 cup of soy milk and blend until smooth consistancy, add butter paste and blend again for about 30 seconds.

Spray your large dish or pan with non stick cooking spray, lay down three lasagna noodles, pour 1/3 of the white sauce over the noodle and spread it out evenly with a spoon, add 1/2 of the meat sauce and spread that evenly with a spoon, place three lasagna noodles on top of that and continue with white sauce, the rest of the meat sauce, three more noodles, then the rest of the white sauce on top, spread evenly.

Bake in oven for 30 minutes, let cool for 5-10 minutes. and viola! yummy lasagna! (cooking degrees may vary from 375-400, i usually do 400)