1. Press tofu between several layers of paper towels until barely moist. Cut crosswise into 1/4-inch-thick slices, and place in a shallow baking dish. Pour vinaigrette over tofu, turning tofu slices to coat. Cover and chill at least 15 minutes.
2. Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add mushrooms,- saute 7 minutes or until tender. Remove mushrooms from pan, set aside.
3. Recoat pan with cooking spray,- place over medium-high heat until hot. Remove tofu from baking dish, and discard marinade. Place tofu in pan, cook until lightly browned on each side.
4. Spread one-third of pasta sauce in bottom of an 8-inch square baking dish. Top with half each of tofu slices, mushrooms, and zucchini slices, sprinkle with one-third of cheese. Repeat layers once, ending with remaining pasta sauce and cheese. Cover and chill 8 to 24 hours.
5. Remove lasagna from refrigerator, let stand at room temperature 30 minutes.
6. Preheat oven to 375°.
7. Uncover lasagna, and bake at 375° for 40 minutes or until lasagna is bubbly and cheese is browned