Preheat oven to 350° F. Use a 13"x9" inch baking dish, coat well with cooking spray.
In the bowl of a food processor combine together tofu, basil, parsley, pine nuts, garlic, lemon juice, sugar, salt, red pepper flakes and blend until smooth.
Heat oil in a large skillet over a medium high heat; add zucchini and sauté for about 5 minutes, until tender.
Combine tomato soup with diced tomatoes. Spread ¼ cup of tomato soup mixture over bottom of prepared baking dish, cover with a layer of noodles, then top with half the tofu mixture and half the zucchini mixture. Top with a second layer of noodles and repeat the tofu and zucchini mixture, top with ½ cup of tomatoes mixture, Finish off with another layer of noodles and top it off with the remaining tomato sauce.
Cover with foil and bake for 1 hour. Let lasagna stand for 10 minutes before serving.