Ingredients:
- 3 tablespoons olive oil, plus more for greasing
- 3 cloves garlic, 2 thinly sliced and 1 whole
- 1 teaspoon fennel seeds
- Pinch crushed red pepper flakes
- 1 pound white mushrooms, sliced
- One 28-ounce can crushed tomatoes
- Kosher salt
- One 12.3-ounce package firm tofu, strained
- One 10-ounce package frozen spinach, thawed and squeezed dry
- One 8-ounce package vegan cream cheese
- 1/2 cup loosely packed fresh basil leaves, plus more for garnish
- 3 tablespoons nutritional yeast
- 1/2 teaspoon freshly grated nutmeg
- 12 to 13 no-boil vegan lasagna noodles
- 1/2 cup shredded mozzarella-flavored vegan cheese