Step 1

Preheat oven to 350 degrees Fahrenheit. Press tofu (I like to do this ahead of time).

Step 2

If using no-boil noodles, proceed to step If using noodles that need to be cooked, bring a large pot of salted water to a boil. (A splash of olive oil helps prevent the noodles from sticking together!) Add noodles and cook just until al dente. Drain and set aside. I like to lay them out on a kitchen towel.

Step 3

While the noodles boil, cook the veggies. Heat oil over medium heat in a large skillet. Once hot, add zucchini and mushrooms plus a pinch of salt and pepper. Cook for 5 minutes, stirring often, until softened. Add spinach and sauté for another 3-5 minutes. Remove pan from heat.

Step 4

Make tofu ricotta.

Step 5

Add 1 heaping cup of marinara to the bottom of a 9x13 inch baking dish, spreading it evenly. Top with about 4 noodles (3 lengthwise and 1 widthwise to cover the gap at the end, depending on the size).

Step 6

Top evenly with half of the ricotta mixture and half of the vegetable mixture. Top with 1 1/2 cups or more of sauce. Repeat with another layer of noodles, the rest of the tofu mixture, and remaining veggies.

Step 7

Top with one last layer of noodles and another 1 1/2 cups or more of sauce. Top with a sprinkle of nutritional yeast.

Step 8

Cover dish with foil and bake for 30-35 minutes, or until noodles are softened. Oven times may vary depending on the noodles used. Let lasagna rest for 15 minutes before eating! Lasagna will keep in the refrigerator for up to 5 days.