– 12 lasagna noodles (standard size, enough for 3 layers)
– 2 Tbsp of olive oil
– 1/2 of a large yellow onion, diced
– 1 small zucchini, diced
– 1 C of sliced button mushrooms
– 4 cloves of garlic, roughly chopped
– 6 oz of fresh spinach
– 32 oz of super-firm tofu, patted dry and cut into chunks for easy blending
– 1/4 C of unsweetened, plain soy milk
– 2 tbsp of lemon juice
– 1 tsp of dried basil or 1 tbsp of minced fresh basil leaves
– 2 tsp of salt
– 5 C of marinara sauce (store-bought or homemade), divided
– Fresh basil leaves, for garnish (optional)