Step 1

Preheat oven to 350°.

Step 2

Cook lasagna noodles in a large pot over the stove. Once they're done, drain the noodles and run cold water over them so they don't stick together and/or tear.

Step 3

While the noodles are cooking, make the tofu ricotta. Add all ricotta ingredients EXCEPT the tofu to a food processor and pulse for 30 seconds. Then, with the processor still on, add the tofu in a little bit at a time and pulse until the mixture is smooth and similar to the texture of ricotta.

Step 4

Next, layer the lasagna. Add 1/2 cup marinara to the bottom of a 9x13 baking dish, then place 3 cooked lasagna noodles on top. Spread a few dollops of ricotta on top of the noodles*, then add 1 cup spinach over that, and 1 cup marinara on top of the spinach. Repeat this process 2 more times.

Step 5

Cover the baking dish with foil and bake the lasagna for 15 minutes.

Step 6

While the lasagna is baking, make the vegan mozzarella.

Step 7

Remove lasagna from the oven, add the mozzarella cheese on top, then bake lasagna for 5 more minutes.

Step 8

Wait a few minutes for lasagna to cool, then slice into 9 pieces and serve.

Step 9

Enjoy!