Ingredient:

• 16 vegan-friendly lasagna noodles
• 1 package (14 ounces) extra-firm tofu, drained and cut into thirds
• 3-1/2 tablespoons tahini
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 tablespoons nutritional yeast
• 2 teaspoons dried basil
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground pepper
• 1 jar (24 ounces) meatless pasta sauce
• 1 package (14 ounces) refrigerated vegan Italian sausage links, crumbled
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 large portobello caps, sliced
• 1-1/2 cups (6 ounces) shredded dairy-free mozzarella-flavored cheese