Preheat the oven to 350 degrees. Spray a Corningware or Pyrex dish with non-stick spray.
Cut zucchini into long thin ribbons or use a Sprializer to do so* *Sprializer Blade A: amzn.to/1IFQQBy
Please the zucchini ribbons on a paper towel and sprinkled with salt, and then place another paper towel and a heavy book on top of them to strain out excess water from the zucchini.
In a separate bowl, use a food processor or a hand immersion blender to combine the tofu and the spinach.
Place the ribbons of one zucchini as a first layer into baking dish. Place half of the tofu spinach mixture on top of the zucchini ribbons. Next add a cup of sauce on top of that.
Place another layer of zucchini ribbons, and then repeat the layering of the tofu mixture and the sauce. Place the last layer of zucchini ribbons with only another layer of sauce on it.
Put the steamed cauliflower into your now empty blender or use your hand-immersion blender to blend it to a smooth consistency. Add the almond milk slowly, season with salt, pepper, and dried basil and dried oregano.
Spread the cauliflower mixture on top of the sauce on the top layer of the “lasagna.” Bake for 40 minutes.