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 350 degrees. Lightly oil a 9- by
13-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. Let stand 10
minutes before serving.
