Vegetarian Lasagna (bread pan size)

You can see the broccoli in the layers.

10-12 whole wheat lasagna noodles (or other noodle type like rice noodles...)
2 TBS canola oil
1 TBS evaporated cane juice crystals (sugar)

1 1/2 cup of spaghetti sauce
8 oz ground-sausage-style soy protein
1 cup of frozen chopped broccoli
1/4 cup ricotta cheese
1 tsp. onion salt
1 tsp. dry garlic
1/4 cup mozzarella cheese
2 TBS shredded extra sharp cheddar 

You can see whole wheat noodles and pale ricotta cheese.

Precook the lasagna noodles in a pot.  In a separate frying pan, add oil and sugar to the sausage, stirring and breaking the soy protein sausage apart.  When cooked, add spaghetti sauce, garlic, onion salt, and broccoli.  Drain the lasagna noodles when cooked to desired tenderness. In a bread pan, spread a layer of the sauce mixture. Place a single layer of precooked noodles on top of it.  Next, add a thin layer of ricotta cheese.build the layers until the lasagna is the desired height.  Spread a thin layer of sauce and top the final layer with the shredded cheeses.  Cover the top of the pan in foil and bake at 350 degrees Fahrenheit.   Remove the foil and bake until the cheese on top is melted and crisped to the desired texture.