Boil the noodles in a large pot according to package directions. Lay the noodles flat on a non-stick surface. I use my silicone baking sheets. Make sure they are not touching, or they will stick together.
Spread a layer of marinara on the bottom of a 9×13-inch baking pan. Begin to layer the lasagna with noodles, Tofu Ricotta, sliced veggies & spinach, then pour on some Creamy Cheese Sauce. Continue to layer until your pan is full. Cover the top with a final layer of Creamy Cheese Sauce and Almond Parmesan.
Bake at 350 degrees Fahrenheit for 45 minutes.