Preheat oven to 375°F
Boil the lasagna noodles as directed on the package. Drain and rinse with cold water.
Heat oil in a skillet over medium heat. Add meatless meatballs, and use a wooden spoon to break them apart into a crumbled texture until gently browned.
To make the filling, add the tofu, nutritional yeast, onion powder, garlic powder, italian seasoning, salt, and vegan cream cheese to a food processor or high-speed blender and blend until smooth. If you are opting to add the spinach, chop it separately and fold it into the filling mixture.
Coat the bottom of the pan with spaghetti sauce. Make a noodle layer with 1/3 of your noodles (4-5 noodles).
Add half the filling, then add a thin layer of sauce.
Add another layer of noodles, then the remaining filling.
Spread the crumbled sausage over the top of the filling, then add another layer of sauce to cover the sausage.
Add the final layer of noodles, and generously cover with sauce. Sprinkle the shredded cheese on top.
Cover with foil an bake for 30 minutes.
Tip: to keep the foil from sticking to the cheese, insert about 6 toothpicks into the lasagna to prevent the foil from touching the cheese.
Remove foil and cook for an additional 15-20 minutes more. Sometimes I switch to the "broil" setting for just a few minutes to get the cheese to brown a little. Make sure you keep a close eye on it if you do this, as it can burn quickly!
Let stand about 10 minutes before serving. If you dig in too soon, your pieces will fall apart, but will still be delicious!