Preheat your oven to 180°C (350°F). Gather your equipment: a large baking dish, saucepan, mixing bowl, knife, and spoon.
If using regular noodles, boil them in salted water for about 8 minutes until just al dente, then drain and set aside. If using no-boil noodles, skip this step.
In a saucepan over medium heat, sauté chopped onion and minced garlic in olive oil until fragrant and translucent, about 5 minutes. The kitchen fills with a warm, savory aroma.
Add crushed tomatoes to the saucepan, season with a pinch of salt and dried herbs if you like, then simmer for 15-20 minutes until the sauce thickens and smells rich and savory.
While the sauce simmers, blend the silken tofu with nutritional yeast, lemon juice, and a pinch of salt in a mixing bowl until smooth and creamy. This will be your ricotta layer.
Sauté sliced mushrooms and chopped zucchini in a skillet over medium-high heat until tender and lightly browned, about 8 minutes. Season with salt and pepper, and stir in the squeezed dry spinach for a bright, fresh flavor.
Spread a thin layer of tomato sauce at the bottom of your baking dish. Place a layer of noodles over the sauce, then evenly spread half of the sautéed vegetables and dollops of the tofu ricotta mixture. Repeat with another layer of noodles, sauce, vegetables, and ricotta.
Finish with a final layer of noodles topped with a generous layer of tomato sauce and a sprinkle of vegan cheese shreds. Cover the dish with foil.
Bake in the preheated oven for 25 minutes covered with foil. Remove the foil and bake an additional 10 minutes until bubbly and golden on top. The kitchen smells inviting, and the cheese shreds melt into a gooey topping.
Let the lasagna rest outside the oven for at least 10 minutes to set. This will make slicing easier and prevent it from sliding apart.
Garnish with fresh basil leaves, slice into squares, and serve warm. Enjoy the comforting layers of cheesy, tomato-sauced goodness with your favorite side salad.
