Directions:

Preheat the oven to  400 Farenheit.

Squeeze the water out of the mozzarella and the tofu by placing them between two paper towels and pressing on them lightly for a few seconds.

 Combine eggs, tofu & one cup of the parmesan. Mix until well blended. Salt and pepper to your heart's delight. Set aside.

Sautee the fresh mushrooms in olive oil at medium heat until they've released all their mushroomy juices (about ten minutes). Add the porcinis and a generous pat of butter and sautee for an additional 2-3 minutes. 

If you like garlic (and you really should), you can peel a slice anywhere from 1-12 cloves of garlic and sautee in oil for a few minutes (until just starting to brown, but don't actually brown it). Then add the Rao's sauce to the garlic and heat. If you're not adding garlic, then it's fine to just add the Rao's to the lasagna straight from the jar.

Assembly:

Ladle a layer of sauce over the bottom of a 9"x13" baking pan.

Put down a layer of noodles  (3)

Put down six (6) dollops of the tofu mixture (2 on each noodle) 

Put down six dollops of spinach in the same manner

Spread half the mushrooms over the top of this.

Spread a 1/3 of mozzarella over this.

Ladle on some sauce.

Noodles 

Tofu

Spinach

Mushrooms

Mozzarella 

Sauce 

 One last topping of Mozzarella and Parmesan

Cover with foil (tip, spray foil with nonstick cooking spray or olive oil to prevent sticking to cheese).

 Bake at 400 Fahrenheit for 40 minutes. Remove foil and bake for additional 10-15 minutes, until cheese is bubbly and beginning to brown. 

Remove from oven, re-cover with foil, and let cool 15 minutes before eating.