Veggie and lentil lasagna (recipe)

Preheat oven to 400°F. In a large bowl, mix eggs, tofu and hummus. In a separate bowl, mix tomato basil pasta sauce with cayenne pepper (if desired).

In a 9 x 13-inch casserole dish, assemble the lasagna, starting with a thin layer of vegetable spread atop the first layer of noodles so they don’t stick. Add a splash of tomato sauce mixture directly on top of the vegetable spread, then lay down the lasagna noodles to best fit the casserole dish. Top with 1/3-cup of tomato sauce, tofu and hummus mix, lentils, spinach, squash and cheese. Repeat to create 2 additional layers.

Cover with a sheet of aluminum foil and bake for 40-45 minutes, or until the noodles are soft. Uncover and let cool for 15 minutes. Serve immediately or store in the refrigerator for 3 to 5 days, or in the freezer for up to 3 months.