An oven preheated to 350° a 9x13 glass baking dish aluminum foil food processor large mixing bowl
The tofu should be silken or medium soft. You can use a flavored version if you want, but plain probably works best in the lasagna. Note that you can use 2 packages if you want more of the cheese-like texture.
Mince garlic and sauté it in a pan with the olive oil.
As the garlic sautés, chop the broccoli, carrots, and zucchini well using your food processor. When the garlic is golden and tender, put the processed vegetables into the pan with the garlic. Add the water, and sprinkle the nutmeg on the top. Steam covered.
Do not precook the lasagna noodles!
Let the vegetables cook for about 10 to 15 minutes. Drain them well, and then combine them in the mixing bowl with the tofu and other spices.
In the bottom of the baking disk, pour a layer of spaghetti sauce, just enough to coat the bottom.
Lay lasagna noodles on top of the layer of sauce so you have the bottom of the pan completely covered in a single layer of noodles. With the long noodles we buy, that's three noodles, but yours may be a different size.
Put half the vegetable and tofu mix on top of the noodles, and spread it out so it forms an even layer.
Cover that layer with more sauce, then add another layer of noodles. Put the rest of the vegetable and tofu mix on top of that layer of noodles.
Cover that with more sauce, then a final layer of lasagna noodles. Put another thin layer of sauce on top of the noodles to keep them from getting hard and chewy when baking.
Cover the pan with foil and bake it at 350° for 45 minutes. Depending on how much spaghetti sauce you used, you may want to put the baking dish on a cookie sheet just in case you get some sauce boiling over. It may take a some practice to hit upon the amount of spaghetti sauce that makes the tofu lasagna turn out just the way you like.
At the end of 45 minutes, remove the foil and bake uncovered for 15 minutes more.
Remove and allow the tofu lasagna to cool before trying to cut it.
Feel free to adjust the proportions of broccoli and carrots. The amount of zucchini should stay small, unless you like your lasagna more soupy than solid, since the zucchini generates liquid. If you're daring, throw some other sort of vegetable into the mix, too, and see what happens.