Vegetable Tofu Lasagna

1 pound firm tofu
8 ounces dry lasagna noodles
1 tablespoon olive oil
3 cloves garlic, peeled and minced
1/2 small yellow onion, peeled and finely diced
1 pound button mushrooms, washed, dried, and thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
Two 15-ounce cans tomato sauce
One 6-ounce can tomato paste
1 pound fresh spinach, ends removed, well washed, dried, and chopped
1 pound carrots, tops and bottoms removed, peeled, and grated
1 pound zucchini, tops and bottoms removed, scrubbed, and grated
1/2 pound part-skim ricotta cheese
1/4 cup soy Parmesan cheese, grated

Preheat oven to 400°F, and bring 3 quarts water to boil in a large stockpot.
Break tofu into coarse chunks and drain in a colander 10 minutes. Remove and wrap in paper towels for 20 minutes to remove excess moisture. Set aside.
Add lasagna noodles to boiling water, and cook according to package directions until al dente; do not overcook. Drain, set aside, and keep warm.
Meanwhile, heat oil over medium-high heat in a large skillet or Dutch oven. Add drained tofu, minced garlic, diced onions, sliced mushrooms, basil, and oregano. Cook, stirring often, until onions are soft and liquid has evaporated, 6 to 7 minutes. Add tomato sauce and tomato paste and stir to blend; set aside.
In a large bowl, mix chopped spinach, grated carrots, and grated zucchini with ricotta cheese.
Assemble the lasagna in a 9 x 13-inch baking dish: spread a third of the tomato sauce on bottom of pan and arrange half the noodles, overlapping slightly, on top of the sauce. Spread half of the vegetable-ricotta mixture on top of the noodles. Repeat with another layer of sauce, noodles, and vegetable-ricotta. Top with the remaining sauce and sprinkle with the grated Parmesan.
Bake, uncovered, at 400°F until hot in the center, 25 to 30 minutes. Let stand 10 minutes before serving.

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