Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Cook lasagna noodles according to package instructions. Drain and set aside.

In a pot, heat a bit of olive oil over medium heat. Add onions and garlic, sauté until soft.

Add crushed tomatoes, basil, oregano, salt, and red pepper flakes. Simmer for 15 minutes.

In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, garlic powder, salt, and fresh basil. Mix well.

Sauté mushrooms, zucchini, and spinach until softened.

Spread a layer of tomato sauce in the baking dish. Add a layer of noodles, followed by tofu ricotta, vegetables, and more sauce. Repeat layers.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes.

Let the lasagna rest for 10 minutes before slicing and serving.