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1
Preheat the oven to 375u00b0F.
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2
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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3
Place the tofu, olive oil, lemon juice, nutritional yeast, salt, black pepper, garlic powder, and Italian seasoning into a large mixing bowl. Mash with hands until it reaches the consistency of ricotta cheese. Adjust olive oil and seasonings to desired consistency and taste.
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4
Take half of the tofu mixture and place it into a food processor or blender. Process on high power for 2-3 minutes, until very smooth. Gently combine with the tofu in the mixing bowl.
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5
To assemble the lasagna, spoon about a half cup of the marinara sauce into the baking dish to cover the bottom. Place 3-4 lasagna noodles in a single layer over the sauce. Drop about 1/3 of the tofu mixture by spoonfuls over the noodles, and gently spread it into an even layer. Place about 1/3 of the thawed and drained spinach over the tofu layer. Spoon about 1/4 of the remaining marinara sauce on top. Repeat the layering process two more times. Place the last 3-4 lasagna noodles over the top of the dish, and cover with the last 1/4 of the marinara sauce.
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6
Cover the baking dish with a sheet of aluminum foil.
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7
Bake the lasagna for 50 minutes on the middle rack of oven.
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8
Remove the aluminum foil and bake for 10 minutes longer, until the dish is bubbling at the edges.
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9
Check to see that lasagna is done. Remove from oven or add time as needed.
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10
Remove the baking dish from the oven. Allow the lasagna to rest for 20 minutes before serving.
