Spagetti casserole changed to spagetti Bake

For dinner last night I made a family favorite meal only I revamped it to be healthy.
This recipe is made so you can make 1/2 of it for dinner and freeze the other 1/2 for another night. I just used what ever vegetables I had in the fridge. My kids (5, 3, 1)loved it, they both (5 and 3 yr old) wanted seconds, they may have picked out some peppers and mushrooms, maybe I should make them smaller next time :).

Spagetti Bake
cooking spray
1clove of garlic
1/2 package of chopped firm tofu
1 package of fresh spinach
1C sliced red peppers
1C sliced green peppers
1/2C sliced carrots
1/2C sliced mushrooms (even though I'm the only one in my family who eats them)
italian seasoning (I have no idea how much I used, until it looks or tastes right I guess)
1 can of no salt added diced tomatoes
1 package of wheat spagetti (we get ours from Winco in the bulk section, it actually tastes really good)
2C mexican blend shredded cheese (I eye ball it, but because I'm trying to make it healthy I had to limit how much cheese I put on it)

Cook noodles as directed on package. Spray pan with cooking spray let in get a little warm and add garlic and tofu (take out extra water from tofu with paper towels on both sides and press lightly) cook on med. heat for around 3 min., add spinach, peppers and carrots then cover with a lid. Cook another 3 min or until the spinach is getting soft. Add tomatoes and italian seasoning simmer for another 3 min.
Then layer noodles-sauce-cheese 2x
Bake on 350 for 35 min.