Remove the tofu from its packet and wrap in several paper towels. Gently press the tofu to extract as much water as possible. You may need to repeat a few times.
Cut up the tofu into smaller chunks and place into a large bowl. Add the garlic, salt and pepper to the bowl and then mash it together.
Drain the new potatoes and chop them into quarters.
Peel and dice the carrots
Chop the peppers into small chunks.
Place a sauce pan onto a medium heat and pour in the marinara sauce. Bring to a simmer and add the peppers and potatoes. Allows to simmer for a further 10-15 minutes, depending on how soft you want the peppers and potatoes.
Take your lasagne dish and line the bottom with some lasagne sheets. Pour some of the marinara sauce over the sheets and cover with more lasagne sheets.
Spoon a 1/3 of the tofu mix over the pasta sheets, then cover with more marinara sauce and cover with lasagne sheets.
Repeat this step twice more with the last step being some marinara sauce over the top.
Place in the middle of the oven and bake for 45minutes then remove and grate some of the nut cheese over the top of the lasagne. Return to the over for 5-10 minutes until the cheese has melted and is golden brown.