For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375˚. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appétit!