Spinach Lasagna

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   ["In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.", "Drain well.", "Toss with 1 tablespoon of the oil to keep the noodles from sticking.", "Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.", "Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.", "Drain the spinach and rinse under cold running water.", "Use your hands to squeeze the excess water from the spinach.", "In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.", "Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.", "Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes.", "Stir in the Tofu ""cheese"" sauce, and remove from the heat.", "Preheat the oven to 350F (180C).", "Lightly oil a 9x13-inch baking dish.", "Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.", "Spread with half the spinach filling.", "Top with 4 more noodles, and spread with the remaining filling.", "Top with 4 more noodles, and spread the remaining tomato sauce on top.", "Bake until bubbling, 25 to 30 minutes."]

* Per serving · 4 servings · Values may vary.