Veggie Lasagna

I officially have enough leftovers in the fridge to last about 2 weeks...unless Mark eats some too, which I hope he will. I have several days worth of the sweet potatoe stew from wine night and last night I made lasagna because i had some ingredients I needed to use...so now I have about 9 days worth of lasagna too.
The lasagna is pretty good though, took a while to make but it was fun.
INGREDIENTS

1 can artichoke hearts
1 can black olives
1 jar spaghetti sauce
1 box lasagna
2 pounds tofu
lemon pepper and 21 italian blend spice (both from Trader Joe's)
2 zucchini
1 container baby bella mushrooms
1 block of vegan mozzarella, shredded

DIRECTIONS:
cook the lasagna noodles
Slice the zucchini in to thin slices along a diagonal. Fry the zucchini and the mushrooms until lightly browned.
Place the tofu in a large bowl and mash while mixing in the lemon pepper and italian spices until tofu is in small crumble.
Slice the artichoke hearts in to 1/4 inch slices and mix with the olives.
The order I assembled everything:
-thin layer of sauce on the bottom of a lasagna dish
-Then 1 layer of noodles.
-Then 1/2 of the tofu mixture.
-Then the mushrooms and zucchini
-Then another layer of noodles
-Then another thin layer of sauce
-Then a small amount of the shredded mozzarella
-Then another layer of tofu
-Then the artichokes and olives
-Then another layer of noodles
-Another layer of sauce
-Top with all the remaining soy cheese
And cook for 45 minutes at 350 degrees....The finished product: