Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender.

Remove from heat and add the spaghetti sauce.

Mash the tofu and thawed spinach in a mixing bowl.

Add the seasonings to the tofu/spinach mixture.

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9×12-inch baking dish. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them.

Spread half of the tofu mixture on the noodles (you can drop it by spoonfuls and then spread it or hold each noodle in the palm of your hand and spread the tofu on it before placing it in the pan). Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them.

Top the lasagna with a final layer of noodles, and pour the remaining sauce over this. Or you can use our Lasagna Cheez Sauce.

Cover the dish tightly with foil, and bake for 30 minutes.

Remove the foil and bake for another 30 minutes.

Take the dish from the oven and add sliced black olives if you want.

Allow the lasagna to sit for 15 minutes. It will be easier to cut into pieces this way.