Vegan Lasagna with Spinach Tofu Ricotta

For the meaty pasta sauce:

• 1 tbsp cooking oil of choice
• 1 medium yellow onion diced
• ~1 1/2 jars tomato basil pasta sauce my jars are 739 mL each
• 1 bag of beefless crumbles I used gardein 13.7 oz / 390 g, but you can use two packets of the Yves brand original too

For the tofu ricotta

• 1/2 lemon juiced
• 2 tbsp Tahini
• 1 tsp white miso I use a low-sodium one
• 1/4 cup nutritional yeast
• 1/2 tsp garlic powder/granulated garlic
• 1 block firm tofu* 454 g
• salt to taste I used about 1/4 tsp kosher salt
• 3 cups frozen spinach loosely packed, or about 1 1/2 cups thawed spinach

To assemble:

• 1 box lasagna noodles 10 oz/280g I used gluten-free pasta
• 1 cup vegan cheese add more if you like it super cheezy