Directions

• Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, pulse one-third of the tofu in a food processor until pureed. Add tahini, olive oil and garlic; pulse until combined. Crumble remaining two-thirds of tofu into a large bowl. Add nutritional yeast, basil, lemon juice, salt, oregano and pepper. Continue to mash until texture resembles ricotta cheese. Stir tahini mixture into nutritional yeast mixture; stir to combine. Drain noodles.
• Spread 1/2 cup pasta sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1 cup sauce, half the sausage, and one-third of the tofu mixture. Top with 4 noodles, spinach, mushroom slices, one-third of the tofu mixture and 4 noodles. Top with 1 cup sauce, remaining sausage and remaining tofu mixture. Top with remaining noodles and sauce. Sprinkle with cheese.
• Bake, covered, for 30 minutes. Uncover and bake until edges begin to bubble, 10-15 minutes longer. Let stand 10 minutes before serving.