Saute garlic in 2 tablespoons of vegetable broth over medium heat. Add sliced mushrooms and chopped zucchini and cook until tender. Add the spaghetti sauce, remove from heat and set aside.
Process tofu, thawed and drained spinach in food processor until smooth. Add salt, nutritional yeast, oregano, garlic powder, basil, rosemary, and cayenne pepper and process until well mixed.
Spread half of the vegetable/pasta sauce mixture in the bottom of a large casserole pan. Layer lasagna noodles on top. Spread half of the tofu mixture on top of noodles. Add another layer of lasagna noodles. Spread the rest of the tofu mixture on top of noodles. Add a final layer of noodles and top with remain sauce.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. In the last 10 minutes of baking add the sliced black olives and shredded 'mozzarella'.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/crowd-pleasing-vegan-lasagna/