Preheat oven to 400. Saute garlic, onion and mushrooms till transulucent and golden, careful not to burn garlic. In mixing bowl, mash tofu, 2 eggs, spinach, powder seasonings.
In 13"x9" casserole, spray with non-stick spray. Open one jar and ladle thin layer of sauce to coat bottom of dish. Layer 3 noodles across, followed by 2 heaping spoonfulls per noodle of tofu mixture, followed by 1/3 sauted veggies, top with sauce and repeat two more times. Top with second jar of sauce and cheese. Bake for 30-45 mins till cheese is golden and lasagna is bubbly. Let rest for 10 mins before cutting.