Herbed Tofu Lasagna with Zucchini

I made this for Easter dinner (see below post re: "Easter"). I asked DR what she wanted and this is what she gave me. The recipe is in the April 2006 VegTimes and I had to make some creative adjustments to deal with the fact that the grocery store I went to was having a bad produce day. I only had two zucchinis, so I added some frozen artichoke hearts. This was a good sub! I also forgot about picking up fresh herbs (well, half forgot: the parsley looked bad and basil was not found). As a result, I used some dried italian herbs in the tofu filling, which was suprisingly easy and tasty. The addition of some toasted pine nuts is what made it a winner. I think.