Empty packages of spinach, peas, corn and TVP into a large mixing bowl. Add parsley and fresh basil, as well as 4 of the 6 cans of tomato sauce. Mix well.
Once your noodles are cooked, place a layer on the bottom of your lasagna pan(s). Then add a layer of filling. Over this, pour one can of tomato sauce.
Top that with a layer of noodles and repeat until you reach to top layer (ending with a layer of noodles). Top it off with your parmesan cheese, cover it all with a loose layer of aluminum foil and place in a preheated oven until warmed through (about 45 minutes).
Remove the foil in the last 10 minutes of baking to brown the top of the lasagna.
Freezing Instructions: Divide the lasagna into individual servings and freeze. You can freeze the whole thing too, but it will take a long time to defrost and reheat. Freeze for up to 6 months.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.