Festive Zucchini Lasagna | Oregonian Recipes

Ingredients

• 9 ounces whole-wheat lasagna noodles
• 4 tablespoons olive oil (divided)
• 8 ounces fresh mushrooms, sliced
• 8 cloves garlic, minced
• 1 1/2 teaspoons reduced-sodium tamari (divided)
• 2 teaspoons dry Italian seasoning blend
• 1 pound meatless "ground meat" (we used Smart Ground)
• 1 28-ounce jar of your favorite marinara sauce, 3/4 cup reserved
• 1 28-ounce can crushed tomatoes
• 2 teaspoons firmly packed organic brown sugar
• Salt and freshly ground black pepper
• 1 15-ounce block firm tofu, drained
• 1/2 cup chopped fresh Italian (flat-leaf) parsley
• 3 small-medium zucchini
• 1 pound vegan "mozzarella" cheese, shredded (we used 2 packages of Daiya)
• 3 tablespoons wheat germ
• 6 ounces organic baby spinach, washed and drained well