Because lasagna seemed too puttery. 

Turns out this took just as long, probably, but was still super satisfying.

The Ricotta:

Required:  1 food processor

1 14oz block of firm tofu

1 shot olive oil

1.5 shots lemon juice

1/2 cup nutritional yeast

1/2 tsp. salt

2 tsp. dried parsley

2 tsp. dried basil

2 tsp. dried oregano.

Combine ingredients in the food processor and process until smooth-ish and cheese-like.   That’s it.

The rest of the filling:

12-15 crimini mushrooms, run through an egg slicer

1 yellow onion, coarsely diced

1 13.5 oz bag baby spinach (I actually used a mix of baby spinach and baby kale)

1/2-3/4 tsp. red pepper flakes

salt

1/2 shot olive oil

5 cloves garlic, minced

Heat the oil in a saute pan over medium.  Add the onion and sprinkle with salt; cook until slightly softened. Add the mushrooms and garlic, the red pepper flakes. When the mushrooms have released their liquid, add the greens and stir until wilted. Increase the heat and reduce, if needed.

Remove the tofu ricotta from the food processor and plop into a big mixing bowl. Move the greens mixture to the food processor and pulse.  Then stir it into the ricotta.

Cook the box of jumbo shells as directed.

Preheat the oven to 350.

Fill the bottom of a couple of glass casserole dishes with pasta sauce.  (I used two different kinds: some jarred stuff I bought and some homemade stuff leftover from some blackened cauliflower the week before.)

Fill the shells with a couple spoonfuls of filling and arrange in casserole pans. Drizzle with more sauce and/or sprinkle liberally with nutritional yeast.  Cover with foil and bake for about half an hour.