Put the pressed tofu in a bowl. Add half the chopped basil, nutritional yeast, garlic powder, onion powder, crushed red pepper, vinegar, some salt and pepper. Squish it up with your hands until it's kind of the texture of ricotta cheese. Taste it and add additional seasonings to taste. Ricotta is pretty mild flavored but whatever tastes good to you is fine. Set aside.
Remove any casings from the sausage. Slice sausage into chunks and start to brown it in a pan breaking it up as you brown it. Once it's all broken up to the size you like (chunky or more like crumbles) set aside. Brown onions until they are clear and browning then add the spinach if fresh. You will have to do handfuls at a time but it will cook down. If using frozen spinach brown it at the same time as the onions.
Spoon some sauce in your lasagne pan to coat the bottom of the pan. Add one layer of uncooked lasagne noodles. You can break them to make them fit. Layer some ricotta, some sausage and/or other veggies if using, more chopped fresh basil if you have more, onion/spinach, grated cheese, lots more sauce. Repeat. The layers can really be in any order but always end with sauce then more noodles. This helps the noodles soften. Use more sauce than you think you need. End with a layer of noodles and then even more sauce.
Cover with foil and bake at 425 degrees for about 45 minutes to an hour. Remove the foil, sprinkle more grated cheese on the top, re-cover with foil and cook for a bit longer (maybe 10 minutes) until the cheese melts. You can remove the foil and brown the top if you want but it's ready to eat either way.