Vegan Lasagna

2 large zucchini
1 small onion
1 small box of mini portobella mushrooms
1 cup of mozzarella flavor rice cheese
1 1/2cup of tofu 'better than sour cream' tofutti brand
1 cup of 'French onion' flavor cream cheese tofutti brand
1 tablespoon of dried basil
1 1/2 teaspoon of black pepper
1/2 teaspoon of nutmeg
1/2 of a 24 oz. Jar of tomato sauce

1. Cut the zucchini lengthwise into thin strips lightly and lightly season them with salt and pepper.
2. Sauté the zucchini in frying pan with olive oil  on each side for 2 minutes
3. Place the zucchini on a paper towel to drain.
4. Chop up the mushrooms and onions into a small dice and season lightly with salt and pepper.
5. Sauté the onions and mushrooms in olive oil for 10 minutes or until the moisture in the pan is partaly evaporated.
6. Set aside the mushrooms and onion mixture.
7. Take the "sour cream" , " cream cheese" and "cheese" and mix it in a bowl. Season with the dried basil, black pepper, and nutmeg.
8. Preheat the oven to 350 degrees.
9. Bake the lasagna for 40-45 min until the top is bubbly and golden brown

Assembly

Put tomato sauce down first in the 8x8 pan
Then a layer of zucchini.
Then a layer of the "cheese" mixture. Reserve some of the cheese mixture for the top.
Then a layer of the mushroom mixture.
Then another layer of zucchini
Repeat unti you get to the top.
Cover the top with tomato sauce and remaining cheese mixture