Cook the pasta in a large pot of boiling water until almost done, al dente. Rinse, drain and set aside
Preheat the oven to 400°. To prepare the tofu ricotta blend the tofu, water, ume plum vinegar, scallions and shoyu in a blender until smooth. Place the tofu in a medium mixing bowl, and mix in the spinach.
To prepare the sauce, heat the oil in a large skillet or saucepan and sauté the garlic for 1 minute. Add the onions, mushrooms and zucchini. Sauté another 3 to 5 minutes. Add the sauce and shoyu. Cover and simmer for 10 minutes.
To assemble the lasagna, first lightly oil a baking dish, then place a thin layer of sauce in the baking dish. Layer cooked lasagna on top. Place another layer of sauce on top of the lasagna. Next, spread a layer of tofu ricotta on top of the sauce. Add another layer of lasagna. Repeat until you have three or four layers. The bottom layer and the top layer should always be sauce. Cover the baking dish.
Bake for 30 to 35 minutes. Remove the cover and bake another 10 minutes to brown. Remove and slice.
7g fat (26% calories from fat),