If using the homemade tofu ricotta and marinara sauce, make sure to prepare ahead!

https://cookpad.wasmer.app/us/recipes/342618-fresh-tofu-ricotta
https://cookpad.wasmer.app/us/recipes/341636-hearty-marinara-sauce

Heat 1 tablespoon olive oil in a large skillet. Once hot, add mushrooms and cook until slightly browned. Transfer to a medium mixing bowl.

In the same skillet, heat another tablespoon of olive oil. Add the spinach and cook until wilted.

Transfer spinach to a colander and press with the back end of a spoon to remove excess moisture. Add to the bowl of mushrooms. Season with salt and pepper. Mix well and set aside.

Lightly spray a large baking dish with nonstick cooking spray. Add a layer of marinara sauce to the bottom of the baking dish, then a layer of lasagna sheets, then marinara.

Spread half of the ricotta mixture evenly, then a layer of lasagna sheets, followed by marinara.

Evenly spread the spinach and mushroom mixture, then a layer of lasagna sheets, followed by marinara.

Spread the remaining half of the ricotta mixture, then a layer of lasagna sheets, followed by all of the remaining marinara.

Place foil securely over the top of the lasagna and let sit at room temperature for 30 minutes. Meanwhile, preheat the oven at 375º.

Place the lasagna in the oven and bake for 50 minutes. Remove the foil midway through cooking.

After baking, let the lasagna sit for a minimum of 10 minutes before serving.