First, cook the lasagna noodles according to the package instructions, Make sure to use salty water so the noodles do not stick together.
While the lasagna noodles are cooking, make the tofu ricotta. Add all of the ingredients including the firm tofu, spinach, nutritional yeast, parsley, lemon juice, garlic powder, Italian seasoning, salt, and ground pepper to a blender and blend until smooth. If needed, add in 1-2 Tbsp oat milk to thin out the ricotta and make it spreadable. When finished, set aside,
Next, make the puttanesca sauce, Add the olive oil to a cast iron skillet (or any sauce pan) and turn on the heat. Once the oil is hot, add in the shallots & garlic stuffed olive slices and sauté about 3 minutes. Then, add in the sun-dried tomatoes, and capers and sauté another 5 minutes. Finally, add in the canned tomato sauce and cook over low heat for an additional minute. Remove the pan from the heat and set aside
Preheat the oven to 350F and layer the lasagna. Start by adding about 1 cup of sauce to the bottom of a 9*13 inch casserole dish. Then, add on 4 lasagna noodles, slightly overlapping so no space remains. Top the noodles with half of the tofu ricotta and use a spatula to evenly spread it over the noodles.
Continue layering by adding another 1 cup of sauce, 4 lasagna noodles, the rest of the tofu ricotta, another 4 lasagna noodles, and topping with the remaining sauce. At this point, add the optional vegan cheese on top of the final layer of sauce and cover the dish with tin foil.
Add the dish to the oven and bake for 30 minutes. After 30 minutes, remove the aluminum foil from the dish and turn the oven to the broil setting. Place the casserole dish back into the oven to broil for 3-5 minutes until the cheese has melted and is beginning to brown.
Remove the lasagna from the oven and let cool for 10-15 minutes before slicing. If you cut right away, the lasagna may fall apart. Then top with fresh basil, cut into 9 slices, and enjoy!