Vegan Lasagna

In a large pot of boiling salted water, cook the noodles (12) according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Heat the olive oil (2 tbsp) in a large skillet over medium heat. Add the yellow onion (0.5 large), zucchini (1 small), sliced button mushrooms (1 cup), and garlic cloves (4 large) and sauté for about 5 minutes, stirring occasionally until slightly softened. Turn off the heat. Stir in the fresh spinach (6 oz), cover the skillet, and set aside to allow the spinach to wilt. Start 5m timer

Place the extra firm tofu (2 block), soy milk (0.25 cup), lemon juice (2 tbsp), dried basil (1 tsp), and salt (2 tsp) in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Preheat the oven to 350 degrees F (176 degrees C).

Spread marinara sauce (1 cup) evenly across the bottom of a 9 × 13­-inch baking dish. Follow this with a layer of noodles (4) overlapping, then a layer of half of the tofu mixture. Repeat with another marinara sauce (1.5 cup), another layer of noodles, and the second half of the tofu mixture. End with another marinara sauce (1.5 cup) and a final layer of noodles, and spread the remaining marinara sauce (1 cup) on top, being sure to coat all the noodles.

Bake for 45 minutes. Garnish with the [fresh basil leaves] (if using). Start 45m timer