Vegetarian Lasagna with tofu ricotta Recipe

Ingredients

• ½ cup minced onion
• 2 Tbsp. minced garlic, divided
• 1 Tbsp. Italian seasoning
• ½ tsp. red pepper flakes
• 5 Tbsp. olive oil, divided
• 1 can crushed tomatoes (28 oz.)
• 1 can tomato sauce (8 oz.)
• 1 medium zucchini, diced
• 8 oz. cremini mushrooms, sliced
• 1 cup each diced red onions, carrots, red bell peppers, and fennel bulb
• 14 oz. firm tofu, drained and broken into pieces
• 3 cloves garlic, chopped
• 1 tsp. minced lemon zest
• ¼ cup lemon juice
• 2 Tbsp. nutritional yeast
• 1 pkg. frozen spinach (10 oz.), thawed and squeezed dry
• Salt and black pepper to taste
• 12 oven-ready lasagna sheets (12 oz. pkg.)
• 1 lb. provolone, shredded
• ¼ cup grated Parmesan