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1
Prepare lasagna noodles.
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2
Bring water to boil in a large pot and add pasta and olive oil.
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3
Return to a boil and simmer, stirring once or twice to prevent sticking.
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4
Cook for time indicated on package for al dente consistency.
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5
Drain, rinse thoroughly under cold water, and lay out on clean towels.
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6
Cover with a towel to prevent drying.
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7
Prepare ricotta.
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8
Crumble three-fourths of the tofu (12 oz) in a food processor or blender.
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9
Add oil, salt and nutmet.
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10
Process only until mixture is slightly lumpy.
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11
Finely crumble remaining tofu into mixture and set aside.
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12
Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a single layer in several batches, in a large skillet.
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13
Sprinkle each batch of zucchini generously with basil, oregano, paprika, salt and pepper.
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14
If the slices are thin enough, you will not need to turn them.
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15
Saute until bright green and tender-crisp.
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16
Remove from skillet and set aside.
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17
Add remaining 1 tablespoon garlic oil to skillet.
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18
Toss in mushrooms and saute until tender and slightly brown on edges.
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19
Remove from skillet and set aside.
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20
Steam spinach until defrosted.
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21
Squeeze to remove excess water and set aside.
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22
Preheat oven to 350F (180C).
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23
Lightly brush a shallow 9 x 13-inch baking dish with olive oil.
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24
Place a scant ladle of spaghetti sauce in dish and spread over bottom.
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25
Put a layer of 3 noodles on top of the sauce.
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26
Cover with a thick masking or ricotta.
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27
Top with layers of zucchini, mushrooms, spinach and salt and pepper to taste.
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28
Repeat layers of spaghetti sauce, pasta, ricotta, zucchini, mushrooms, spinach and seasonings twice more, reserving 3 lasagna noodles, 1/2 to 3/4 cup ricotta, and 2 tablespoons spaghetti sauce for final layer.
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29
End with a final pasta layer, a masking of ricotta, and a thin brushing of spaghetti sauce.
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30
Dust with basil, oregano and paprika.
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31
Cover with foil.
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32
Bake 45 minutes, then cool a few minutes before cutting.
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33
Serve hot.
