Spinach Lasagna #2

1. In a large pot of lightly salted boiling water, cook the lasagna noodles just until tender, about 6 minutes.
2. Drain well.
3. Tossi with 1 tablespoon of the oil to keep the noodles from sticking.
4. Meanwhile, put 1 inch of water into a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil.
5. Put the spinach in the steamer basket, cover and steam until the spinach is wilted, 2 to 3 minutes.
6. Drain the spinach and rinse under cold running water.
7. Use your hands to squeeze the excess water from the spinach.
8. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
9. Add the onion, broccoli, mushrooms, and garlic and cook until the onions are softened, about 5 minutes.
10. Add the spinach and cook, stirring, until all the moisture has evaporated from the spinach, about 2 minutes.
11. Stiri in the tofu "cheese" sauce, and remove from the heat.
12. Preheat the oven to 350 degrees.
13. Lightly oil a 9- by 13-inch baking dish.
14. Place 4 cooked lasagna noodles in the baking dish, overlapping them slightly.
15. Spread with half the spinach filling.
16. Top with 4 more noodles, and spread with the remaining filling.
17. Top with 4 more noodles, and spread the remaining tomato sauce on top. Bakei until bubbling, 25 to 30 minutes.
18. Let stand 10 minutes before serving.