Preheat the oven to 400 degrees Fahrenheit.
To make the vegan ricotta, crumble the tofu and add the lemon juice, tahini, nutritional yeast, basil, garlic and onion powder, and salt. Once it is all mixed well, add the finely chopped spinach. Set aside.
In a pan over medium heat, add 1 tbsp of olive oil and the chopped onion. Add 3/4 of the jar of pasta sauce and as much of the "ground beef" as you would like. I added the whole bag, but I thought it was a little much, so I recommend adding about 3/4 of the bag.
Cook the sauce for 5-10 minutes and take off the heat.
In a glass baking dish, add about a 1/4 cup of pasta sauce (from the jar) and spread it evenly on the bottom. Add your first layer of lasagna.
On top of the pasta, add a layer of ricotta and then a layer of the "meat" sauce. Then add another layer of pasta. Keep doing this until you reach the top of the dish.
On top of the last layer of sauce, feel free to add vegan cheese. I also added slices of fresh tomato and sprinkles some more basil.
Cover the dish with aluminum foil and bake for 30 minutes. Then take out the lasagna and remove the foil and bake for another 15.
Enjoy your delicious lasagna :)