Bring a large pot of lightly salted water to a boil. Cook the lasagne sheets for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together the mozzarella, ricotta, tofu, frozen spinach and 1 cup of the Parmesan cheese.
Lay out one lasagne sheet. Spread a layer of the cheese mixture on it, then add a thin layer of sauce. Roll it up and place seam side down in a 23x33 baking tray. Repeat for each sheet. Top with remaining sauce and Parmesan cheese.
Bake in a preheated oven at 180 degrees C for 30 min, or until hot and bubbly.