-Preheat oven to 375*F.
-Begin by slicing the zucchini longways into wide ribbons (about 1/4-1/8" thick). Next, mash the tofu with a fork, adding the Italian spices so they are incorporated. The tofu will take the place of the ricotta, so think along the lines of that texture.
-Use 1 tablespoon of the olive oil to coat the inside of a standard-size loaf pan (I'm not sure what the measurements of such a pan are). Lay one layer of the zucchini ribbons, overlapping them slightly, longways in the pan to cover the bottom (think lasagna noodles). Next put 1/2 of the tofu "ricotta" in the pan and spread evenly. Put 1/2 of the defrosted spinach on top. Sprinkle on 1 of the minced garlic cloves. Spoon pasta sauce over this, and top with a layer of shredded "mozzarella".
-Lay another layer of zucchini on top of the mozzarella, and repeat layering process (but after sprinkling the garlic, sprinkle the remaining tablespoon of olive oil as well).
-Top with a layer of zucchini, pasta sauce, and mozzarella.
-Bake in oven (covered with foil, if you like, but it doesn't have to be) for about 40 minutes, or until a butter knife can be inserted all the way to the bottom.
-Remove, let stand for a few minutes, serve. **N.B. The zucchini and spinach give off a lot of water in the cooking process, so don't be dismayed if you see some pooling in the loaf pan. I usually just carefully hold the bottom of the pan with a oven mitt, hold the lasagna in the pan with tin foil or the like, and drain it over the sink (but be careful not to loose any!) **N.B. Also be aware that the first serving or two is not going to look very pretty, as getting them out of the loaf pan can be messy. It gets easier as it goes, and, when cool, will stay together pretty nicely.