Cut veggies into chunks. Place the mushroom in a food processor and pulse until they are in small pieces. Remove mushroom into a bowl or plate and then repeat the same process with the zucchini. Remove the zucchini and add it to the mushrooms. Next put the carrot and garlic in the processor and pulse them until they are finely diced. The carrot should be fairly small as it will take longer to cook as the other veggies.
Heat 2 tsp olive oil on medium high heat. Add the carrots and garlic to the pan and cook for about five minutes and then add the remaining veggies and cook for 3-5 minutes or until mostly tender. If there is an excess of water, place in a strainer to drain. Rinse food processor bowl and set aside.
Combine the tofu, spinach, yeast, garlic powder, lemon juice, Italian seasoning, oregano and salt in the food processor. Pulse until crumbled and mixed. When it is well mixed add the egg and pulse until all is combined.
In a small bowl, mix mozzarella and parmesan together.
Spray an 8x8 or similar sized square or rectangle baking dish. Place ¼ cup of marinara sauce on the bottom. Top with noodles (cutting or breaking the noodles). Next spread half of the vegetable mixture on top of the noodles. Then ½ of the tofu mixture followed by a ½ cup of marinara. Sprinkle ¼ cup of cheese mixture over the marinara. Then repeat with another layer of noodles, the rest of the vegetables, the rest of the tofu, ½ cup marinara and ¼ cup cheese. Top that off with another layer of noodles and ¾ cup marinara sauce. Cover with foil and place in a hot oven and cook for 30 minutes.
After 30 minutes, remove the foil and sprinkle the remaining ½ cup of cheese over the top. Place back in oven and cook for another 15-20 minutes or until bubbly and browned. Allow it to sit for about 15 minutes before you cut it. Cut it into six squares and serve it up.