Combine tofu ricotta ingredients and set aside.

In a large saucepan, add zucchini, squash, peppers, onions, garlic, and mushrooms.

Sauté on medium heat for 5 mins until veggies are tender. Remove from heat; add in salt and Italian seasoning, then stir.

Coat bottom of 9×13 inch baking dish with pasta sauce.

Place 3 (uncooked) lasagna noodles on top of sauce.

Cover noodles with sauce.

Place a layer of spinach on top of sauce.

Then a layer of half the vegetables.

Put half of the tofu ricotta on top of vegetables.

Sprinkle with the vegan cheese (if using).

Repeat steps 6-11.

Place another layer of noodles and then top generously with sauce. Put in oven and bake for about 50 mins-1 hour until noodles are tender. Remove from oven and let sit for about 10-15 mins to set before serving.