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.
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 and spinach 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 40 to 45 minutes until the tofu is firm. Remove the cover and bake another 10 minutes to brown. Remove, let cool slightly and slice.
Per serving - 243 calories, 7 g fat (26% calories from fat), 14 g protein, 31 g carbohydrate, 4 g fiber, 0 mg cholesterol, 323 mg sodium