Also, you can use gluten free lasagna noodles. They are not always easy to find but you can definitely order them online or I am sure if you used a different kind of gluten-free pasta you could make a free-form lasagna-like dish that would taste just as good.
1 28 oz jar marinara sauce
6 uncooked gluten-free lasagna noodles
2 cups sliced vegetables (I suggest eggplant and squash)
1 (12 1/3 oz) container extra-firm tofu, broken up
1 (8 oz) package soy mozzarella, shredded
4 tablespoons vegan parmesan
Preheat the oven to 375 degrees F. Spray and 11x7 baking dish with nonstick spray.
Spread 1/3 of the sauce over the bottom of the dish. arrange 3 noodles over the sauce in a single layer. Add another 1/3 of the sauce, all of the veggies, all of the tofu, and half of the mozzarella. Then, top with the 3 remaining uncooked noodles in a single layer. Spread evenly with remaining sauce. Cover with foil and bake for about an hour. Sprinkle with remaining cheese and cook, uncovered, about 5 minutes until cheese melts.
Sorry no picture for this one!