Add the mushrooms to the tomato sauce.
Pour a little sauce on the bottom of the baking pan, tilting pan to cover evenly.
Remove 4 or 5 noodles from the water for each layer, drying on a soft towel.
Put one layer of noodles in the pan, overlapping each slightly.
Spread a thin layer of sauce or the noodles.
Arrange a layer of the zucchini slices, then another layer of noodles and more sauce.
Put spoonfuls of the crumbled tofu on top, spacing evenly.
Top with another layer of noodles and the remaining sauce.
Sprinkle the parmesan cheese over the top and cover loosely with toil.
Place pan on a cookie sheet to catch any drips.
Preheat oven to 350, bake lasagne about 30 minutes, remove the foil.
Continue to bake for 30 minutes more.
Remove from oven and let stand for 10 minutes before cutting.