Prepare the Tofu Mixture first. Crumble the block of tofu into a bowl once it has been drained and patted dry. Add the olive oil, garlic, salt, pepper, nutritional yeast, basil, oregano, and spinach. Stir until combined. Place covered in the fridge. This step can be done a day in advance.
Next, prepare the Tomato Sauce. Heat olive oil in a large skillet over medium heat. Add the onion and garlic. Stir until translucent, about 3-5 minutes. Reduce heat to low. Add the pepper, salt, oregano, basil, chili flakes, and chili powder. Stir until combined. Add the tomato sauce, tomato paste, soy sauce, red wine vinegar, and maple syrup. Stir until combined. Simmer over low heat until ready to assemble.
Prepare a batch of All Purpose Vegan Cashew Cream. Add two tablespoons of nutritional yeast and then blend again until smooth.
Preheat oven to 350 degrees Fahrenheit.
To assemble the lasagna, coat a 9x13 inch baking dish with Tomato Sauce. Layer the first three noodles in the bottom of the pan. Add 1/2 of the tofu mixture. Sprinkle with 1/3 of the Vegan Cheese. Layer with Tomato Sauce. Layer the next three noodles on top of the sauce. Repeat layering 1/2 of the tofu mixture, 1/3 of the Vegan Cheese, and Tomato Sauce. Layer the last three noodles. Add the remainder of the Tomato Sauce. Spread the Cashew Cream mixture on top. Sprinkle with the remaining 1/3 of the Vegan Cheese. Top with fresh basil if desired.
Cover the lasagna with tin foil. Bake in the 350-degree oven for 25 minutes. Remove foil and bake for an additional 5 minutes, or until golden brown.
Remove from oven and let rest for 10-15 minutes before serving.