Preheat oven to 350 degrees.
In a large skillet, heat oil over medium heat. Add chopped veggies - zucchini, onion, and carrots. Saute for 5 minutes, stirring frequently. Add salt and fresh spinach. Cook until spinach is wilted, 1 - 2 minutes.
In a large bowl, mix together tofu & hummus - until it resembles the texture of ricotta cheese. Add vegetable mixture and stir.
In a 9 x 13 inch pan, spread 3/4 cup of sauce. Top with 3 no bake lasagna noodles. Top this with 1/2 the tofu + veggie mixture. Spread 1 cup of sauce over this. Top with 3 more noodles. Top this with remaining tofu + veggie mixture. Top with 3 more noodles. Top this with remaining sauce.
Cover tightly with foil.
Bake for 50 - 55 minutes covered. Allow to sit for 5 - 10 minutes before serving.