Aimee's Vegetable Lasagna

9 whole wheat lasagna noodles
15 oz. ricotta
1 block tofu (14 oz), mashed
½ cup grated Parmesan cheese
2 cups chopped spinach (loosely packed)
2 eggs, beaten
2 TB parsley
2 tsp oregano
1 jar pasta sauce (24 oz)
1 cup shredded cheddar
1 small zucchini, sliced (about 1 cup)
1 cup chopped mushrooms
1/2 cup chopped fresh basil (loosely packed, plus extra for garnish)
2 cups shredded mozzarella

1. Preheat oven to 350. Cook noodles according to package directions.
2. Meanwhile, mix ricotta, tofu, parmesan, parsley, 1 tsp. oregano, eggs, & spinach.
3. Layer 1 cup sauce on bottom of a 13x9x2 baking dish. Layer 3 noodles, ½ ricotta mixture, 1/2 cup cheddar, zucchini slices, & 1/4 cup basil. On top, layer 1/2 cup sauce, 3 noodles, 1/2 ricotta mixture, 1/2 cup cheddar, mushrooms, & 1/4 cup basil. On top, layer 3 noodles & remaining sauce. Cover with foil & bake 45 minutes.
4. Remove from oven & take off foil. Top with mozzarella & 1 tsp oregano (& optional extra basil). Bake 15 minutes uncovered. Let stand at least 5 minutes before serving.