For the veggie layer:

1. Heat the olive oil in a large pan over medium heat.
2. Add the onions, bell pepper and garlic and stir for 1-2 minutes or until softened.
3. Add the carrot and squash and cook for another 4-5 minutes.
4. Add the baby spinach, salt, pepper, and oregano and stir for another minute. Remove from heat.

For the tofu layer:

1. Combine the tofu and parmesan in a food processer and process for at least a minute or until it has a smooth consistency. 
2. Salt to taste. Set the mixture aside.

For the sauce:

1. In a large pan over medium heat, combine the tomatoes, salt, sugar, black pepper, fresh basil, and oregano.
2. Bring it to a boil and then simmer on low for 3 minutes. Remove from heat and set aside.

Assembly:

1. Preheat the oven to 375°F.
2. Spray a 9x13 glass baking dish with a non stick spray.
3. Spread 1 cup of sauce on the bottom of the baking pan.
4. Roughly divide the tofu mixture and veggie mixture into 6 parts.
5. Spread 1 part tofu onto each of three uncooked noodles and place them on top of the sauce across the tray.
6. Spread 1 part veggie mixture onto each of the three noodles in the tray.
7. Cover with 1 cup of the sauce.
8. Repeat with a second layer of noodles with the remaining tofu and veggies and cover with another cup of sauce.
9. Top the second layer with three more noodle and cover with remaining sauce.
10. Sprinkle the top with 1 cup of shredded mozzarella.
11. Cover the entire tray with foil and bake for 50 minute.
12. Uncover the tray and bake for another 5-10 minutes or until the cheese bubbles.
13. Garnish with chopped basil. Let it stand for 10 minutes before cutting.