Bring 1/4 cup water to a boil and add Italian seasoning and herbamare. Stir and steam until water is almost absorbed.

Add tomatoes and peppers and simmer over reduced heat.

In blender, combine tofu, onion and garlic. Blend until smooth. Add to tomato mixture.

Add chicken style and yeast flakes. Simmer until thoroughly heated. Set aside.

Spread some spaghetti sauce in the bottom of an 8 x 13 inch baking pan.

Place uncooked lasagna noodles over the tomato sauce.

Spread half of the tomato/tofu mixture evenly over the noodles.

Spread all of the spinach leaves over the top. Add half of the vegan shredded cheese and more spaghetti sauce.

Add one more layer of noodles, then top with tofu mixture, remaining spaghetti sauce and remaining vegan cheese.

Bake at 350 degrees for 1 hour. Remove cover and bake an additional 10 minutes.

*variation: You can add artichoke hearts instead of onion and garlic, also add more artichoke pieces to sauce for texture.