Preheat oven to 375 F.
If using, stir the chopped, drained & thawed spinach into the ricotta.
Spread about ½ cup of the sauce on the bottom of a 9x13 inch baking dish and place a layer of 4 lasagna noodles
Spread ½ of the tofu mix on top of the noodles.
Follow with a layer of zucchini slices or shredded carrots if using.
Layer in a coating of the sauce.
Layer in 4 more noodles.
Follow with the rest of the tofu mixture then sliced zucchini if you used carrots.
Layer in 4 more noodles.
Cover with PLENTY of sauce!
Cover the dish TIGHTLY with foil.
Bake at 375 F for about 1 hour, test the top noodles for tenderness. Add more sauce if necessary (and return to oven for a few minutes).
Allow it to cool for a few minutes before serving with homemade Nut Parmesan.