Vegan Lasagna

Bring water to boil in a large pot and add lasagna pasta and olive oil. Return to a boil and simmer, stirring once or twice to prevent sticking. Cook for time indicated on package for al dente consistency. Drain, rinse thoroughly under cold water, and lay out on clean towels. Cover with a towel to prevent drying.

Crumble three-fourths of the tofu (12 ounces) in a food processor or blender. Add oil, salt and nutmeg. Process only until mixture is slightly lumpy. Finely crumble remaining tofu into mixture and set aside.

Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a single layer in several batches, in a large skillet. Sprinkle each batch of zucchini generously with basil, oregano, paprika, salt and pepper. If the slices are thin enough, you will not need to turn them. Saute until bright green and tender-crisp. Remove from skillet and set aside.

Add remaining 1 tablespoon garlic oil to skillet. Toss in mushrooms and saute until tender and slightly brown on edges. Remove from skillet and set aside.

Steam spinach until defrosted. Squeeze to remove excess water and set aside.

Preheat oven to 350 degrees F. Lightly brush a shallow 9- x 13-inch baking dish with olive oil.

Place a scant ladle of spaghetti sauce in dish and spread over bottom. Put a layer of 3 noodles on top of the sauce. Cover with a thick masking of ricotta. Top with layers of zucchini, mushrooms, spinach and salt and pepper to taste.

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.

End with a final pasta layer, a masking of ricotta, and a thin brushing of spaghetti sauce. Dust with basil, oregano and paprika.

Cover with foil. Bake for 45 minutes, then cool a few minutes before cutting. Serve hot.