Cook the noodles and set aside.
Cut up vegetables.  Roast the peppers, zucchini and mushrooms in the oven.  Steam the spinach.  Remove the skin from the roasted peppers.
Mix the ricotta/cottage cheese with the egg and steamed spinach.
In a 9 x12 pan, put in a layer of roasted vegetables, tofu and tomato sauce.  Top with noodles.
Put in a layer of the ricotta mixture.  Top with noodles.
Put in a layer of roasted vegetables and tomato sauce.  Top with noodles.
Cover top layer of noodles with cheddar or mozzarella.

Cover top with tin foil.  Bake at 350 for 30 minutes.  Remove tin foil and bake another 15 minutes.