Instructions: Soak no-cook lasagna noodles in a bowl of hot water to soften for 10 minutes. Dilute arrowroot in cold water; set aside.

Preheat oven to 450 degrees F. Spread sliced vegetables out on a cookie sheet; coat with olive oil spray. Sprinkle on Italian herbs and rosemary. Bake for 10 minutes.

In a food processor, chop garlic, basil, and parsley. Add the tofu, salt, pepper, and arrowroot. Blend well.

Coat the bottom of a 13- by 9-inch pan with marinara sauce (about 4 ounces). Remove each lasagna noodle from water and pat dry on a paper towel. Lay 6 lasagna noodles across the bottom, then a layer of zucchini.

Dollop the tofu mixture (about 8 ounces) over the zucchini; spread evenly with a spatula.

Follow with another layer of noodles and marinara, then a layer of peppers.

Again, spread the tofu mixture over the peppers and continue another layer of pasta, sauce, and eggplant. Repeat once again with another layer of pasta and tofu.

Sprinkle soy cheese evenly over lasagna. Top with sliced portobello mushrooms.

Reduce oven temperature to 350 degrees F. Cover lasagna with aluminum foil. Bake for 20 minutes. Remove foil and continue to bake for 10 additional minutes.

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