To make the spinach tofu ricotta:

1. Drain and press tofu, wrapped in paper towels, for at least one hour to remove excess moisture.
2. Cube tofu and add to high-powered blender, like a Vitamix. Also add miso, nutritional yeast, lemon juice, spices*, and olive oil. Blend on high until well-combined. You may need to add 1-2 tablespoons of water to help combine.
3. Transfer tofu mixture to a medium-sized bowl and mix in spinach. Set aside.

To assemble the lasagna:

1. Bring a large pot of water to a boil, and then add table salt. Add the lasagna noodles once water is boiling. Cook according to package instructions. Drain and set aside in a colander.
2. Preheat oven to 375ºF.
3. Lightly layer tomato sauce on the bottom of a 9×13 glass baking dish or disposable aluminum pan. Then create a single layer of lasagna noodles. Carefully distribute the spinach tofu ricotta on top of the noodles. The noodles will be slightly sticky and delicate, so be careful!
4. Repeat until all lasagna noodles and tofu ricotta is used. You will be able to create 3-4 layers. On the top layer, sprinkle basil (reserving some for just before serving).
5. Bake at 375ºF for 25 minutes, or until the edges are brown. Serve immediately. Enjoy!