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1
Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.
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2
Heat the oil in a large nonstick skillet over medium-high heat.
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3
Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds.
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4
Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes.
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5
Continue to cook, stirring occasionally, until tender, about 4 minutes more.
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6
Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes.
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7
Let cool.
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8
Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.
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9
Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed).
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10
Add half of the tofu mixture and spread out evenly.
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11
Top with a third of the sauce.
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12
Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce.
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13
Finish the lasagna with the remaining 4 noodles and sauce.
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14
Cover with foil and bake until the lasagna is hot, about 45 minutes.
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15
Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagna is very hot and the cheese is slightly melted, about 15 minutes more.
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16
Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.
