In a medium saucepan, heat almond milk and add chicken style seasoning, seasoned salt, salt and garlic powder.

Mix cornstarch and water and stir into almond milk mixture when it begins to bubble. Cook until thickened. Stir in Tofutti sour supreme.

Mash tofu and add chicken style, yeast flakes, salt, Vegenaise and peppers.

Spread a little cream sauce on the bottom of a 9 x 13″ baking pan. Place a layer of 4 lasagna noodles in the bottom.

Spread half the tofu cottage cheese over the noodles and add half of the mixed vegetables. Salt to taste. Top with more sauce.

Repeat layers. End with a layer of noodles and top with sauce. Bake at 350 degrees for about 45 minutes.