fake cheesey lasagna

This was by far one of the best meals I have made, and the picture does not do it justice.
I took a recipe for a cheesey lasagna and converted it vegan.
Basically it was a layered lasagna that had two main vegan substitues: the sauce and the cheese.
Ingredients:
Vegan bechamel sauce
(silken tofu, soy milk, vegetable bullion, margarine, flour, olive oil, and vegan cream cheese)
lasagna
mushrooms
tomatoes
margarine
vegan parmesan cheese
daiya cheddar cheese

To make the bechamel sauce:
Blenerize 1 package of silken tofu with 1.5 cups soy milk, 3/4 cup water, the vegetable bullion cube, and toffutti cream cheese. Then heat 1 TBsp oil and 5 TBsp margarine in a sauce pan. Add4 TBsp flour and whisk for a minute, then add the blenderized ingredients.
Whisk while on medium heat for about 5 minutes until it thickens.

For inside the lasagna layers:
chop 4 tomatoes and heat with 1 TBsp olive oil for a couple minutes until wilted.
Set aside and then saute 2 cups sliced mushrooms with 2 TBsp garlic in 1 TBsp olive oil. Add 1/4 lemon juice and let simmer until the mushrooms are browned.

Then cook the lasagna noodles as you normally would.

In the lasagna pan place a layer of the sauce, followed by noodles, then a layer of mushrooms, then sauce again, then a layer of daiya cheese. Then on top of that place more noodles, then a layer of tomatoes and sauce, then some daiya cheese and noodles. Repeat with however many more layers of veggies you have. (I did one more layer after that of mushrooms and tomatoes, then sauce, then daiya cheese, then noodles, and then on top of the noodles a thin layer of sauce sprinkled with vegan parmesan cheese).
Bake at 375 for 30 minutes.

It really was amazingly tasty.