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Prepare the Bolognese: Cover the TVP with the ½ cup of vegetable broth, to rehydrate it.
To a large pot on medium heat, add the oil and onions. Cook for 5 minutes.
Add the mushrooms, carrots, red bell pepper, garlic, oregano, chili flakes, a pinch of salt, and cook for 10 minutes, stirring regularly.
Add the TVP, diced tomatoes, tamari, and balsamic vinegar. Cook uncovered for 20 minutes, stirring regularly. Once cooked, taste your sauce and adjust salt and pepper to taste.
Prepare the Basil Cream: Add silken tofu, soy milk, nutritional yeast, basil, and spinach to a blender and blend until smooth.
Prepare the Liquid Mozzarella: Add the tapioca flour, soy milk, olive oil, and salt to a blender and blend until smooth.
Preheat the oven to 400 °F (200C)
Build the Lasagna: prepare 4 individual oven-safe containers. I used containers that yield 600ml (20 fl. oz).Snap the lasagna sheets in half widthwise, to make you 12 sqaures of pasta.
In each container we will use 3 squares of pasta. Start with a layer of Bolognese, followed by a layer of pasta, bolognese, and basil cream, and repeat to the top. Finish with a thin layer of bolognese topped with the liquid mozzarella.
Cook in the oven according to the pasta instructions, which can vary slightly depending on the brands, but should be around 20 minutes. Allow 5 minutes to cool down. Enjoy!