Vegetable Lasagna

1 Package 14oz firm tofu
2 T parmesan "cheese"
3 zucchini, Chopped
2 onions, chopped
2 10 oz packs of mushrooms or 2 cans
3 cups frozen spinach
1 tsp oregano
1 tsp basil
1 tsp garlic powder
salt, black pepper to taste
1 box lasagna noodles
1 1/2 jars tom sauce or
1 recipe home-made (3 15 oz cans with 1-2 T italian seasoning  and 2 T of wine)
1/2 a can olives, sliced   - optional

• Saute onions, zucchini, mushrooms, and spinach in veg broth until soft
• Add spices and heat for a few more minutes
• Mash the tofu and mix with parmesan cheese
• Combine tofu and veggie mixtures
• Layer the lasagna as follows: sauce, noodles, veggie/tofu mixture, noodles- until all ingredients are used up
• End with a layer of sauce and sprinkle the olive slices on top w parmesan cheese
• Bake 350 45 min covered, 15 min uncovered
• It can also be layered the same way in crockpot and cooked on low for 4 hours