Preheat the oven to 475 degrees.
Boil the water and add the lasagna noodles. Cook until they are soft. Drain and set aside
In a bowl, add the sliced zucchini and squash.
Add dried spices, salt and extra virgin olive oil. Mix well
Spread the vegetable mixture on a baking tray and place in the oven.
Let them roast for about 20 minutes or until the edges start to brown. Remove and allow them to cool
While the veggies are roasting, add silken tofu to a food processor
Add salt for the tofu and whole peppercorns to the silken tofu
Add the spinach, lemon zest to it and blend on low speed until everything is blended
Place the tofu mixture in a separate bowl and refrigerate for 30 min
Heat a pan on medium heat and add extra virgin olive oil after 30 seconds
Add salt and oregano. Saute on medium heat until the mushrooms are browned and water has evaporated
In a casserole dish, start by adding the sauce at the bottom of the pan (about 2 tsp)
Lay down 3 cooked lasagna noodles on top of the sauce (or enough to line the whole bottom)
Spread the tofu mixture on top of the lasagna noodles. Be generous.
Top with the zucchini and squash mixture.
Top with Bertolli 5 Cheese Sauce.
Repeat from the lasagna layer and continue until you are on the last layer.
On the last layer, layer with the mushroom and onion mixture.
Close with one last layer of noodles and spread any remaining tofu mixture on top. If you have any veggies left, layer them too
Add one last layer of Bertolli sauce and place in the oven.
Optional: layer with cheese of your choice, if desired
Cook for about 25 minutes or until the noodles start to brown.
Remove the lasagna from the oven and let it cool for about 5 minutes before serving.