Tofu Veggie Lasagna!

2 t. olive oil
1 onion, diced
2 zucchini, diced
2 cloves garlic
9 oz. chopped spinach, cooked and drained
10 oz. silken tofu
1 t. Italian seasoning
1 t. basil
1 t. oregano
1 t. black pepper
1 t. crushed red pepper
24 oz. pasta sauce
9 oven-ready lasagna noodles
1 tomato, diced

Saute onion, zucchini, and spices in olive oil until soft.  Meanwhile, puree garlic, spinach, tofu, and spices in a food processor.  Spray a baking dish with cooking spray and spoon 1/2 c. pasta sauce on the bottom of the dish.  Layer 3 lasagna noodles, top with half the tofu spinach mixture and half the onions and zucchini. Spoon more pasta sauce and layer 3 more noodles, the rest of the tofu spinach mixture, and the rest of the onions and zucchini.  Spoon more pasta sauce and layer the last 3 noodles.  Top with the rest of the pasta sauce and diced tomato.  Sprinkle with grated parmesan and more spices if desired.  Bake at 350 degrees for 45 minutes.