Tofu is the chameleon of the food world. It absorbs the flavors it's cooked with, and you may not even notice it in a dish with as many ingredients as this one. This recipe is enjoyable for everyone, whether or not they adhere to an LI lifestyle!

• Preheat oven to 350°F.

• 2. Heat oil in large, heavy saucepan. Add onion, green pepper, and garlic. Cook over medium-high heat for about 5 minutes or until onion is translucent. Add zucchini and mushrooms and cook 5 minutes longer. Cut tofu in ½″ cubes and stir in tofu, tomatoes, tomato paste, 1 teaspoon oregano, 1 teaspoon basil, salt, red pepper, and bay leaf. Reduce heat and partially cover with lid. Simmer 15 minutes, stirring occasionally.

• Remove bay leaf and cool slightly. Stir in half the mozzarella. Prepare lasagna noodles according to package directions. Prepare a 13″ × 9″ × 2″ baking dish with nonstick cooking spray.

• Spread half the tofu mixture in bottom of baking dish. Arrange half the noodles on top of the tofu mixture, overlapping each noodle slightly. Repeat with remaining tofu mixture and noodles. Top with tomato sauce, remaining herbs, and mozzarella.

• Bake about 30 minutes until lasagna is bubbling and lightly browned. Let stand about 15 minutes before serving.