Preheat oven to 350 degrees F (176 Celsius) and spray 8 x 8 pan with oil spray.

Use food processor and grate carrot, onion and garlic

Add olive oil to pan and saute grated carrot, onion and garlic for about 3-4 minutes or until no liquids remain. Set aside to cool.

Add the firm tofu to the food processor, squeeze dried spinach, salt and pepper to taste, Italian seasoning, cooled sautéed carrot, onion and garlic vegetable mixture, and a dash of red pepper flakes, if desired. Process just until well mixed.

Assemble the Vegetable Tofu Ricotta Lasagna. Spread a few tablespoons of basil marinara sauce on the bottom of the 8 x 8 baking pan. Place 2 lasagna noodles on top of the sauce. Dollop ⅓ of the tofu ricotta mixture on top of the raw no-boil gluten-free lasagna noodles. Add a nice layer of basil ricotta sauce over to cover the tofu vegetable ricotta mixture. Then layer on another layer of lasagna noodles and repeat the layers so you have a total of 4 layers of lasagna noodles and 3 layers of tofu vegetable ricotta mixture. End with the final layer of gluten-free lasagna noodles and a nice layer of sauce on top. (if desired, you can reserve a tablespoon of tofu vegetable ricotta to garnish)

Cover lasagna with aluminum foil and bake covered for 45-60 minutes or until lasagna noodles are aldente or cut easily with knife.

Cool lasagna in pan for at least 20 minutes and serve with a nice tossed salad. Enjoy!