Preheat oven to 190 °C (fan)
Sauté asparagus in olive oil for 3–4 min until slightly tender
Add spinach and cook until wilted, season lightly
Blend tofu with lemon juice, nutritional yeast, garlic powder, salt & pepper until ricotta-like
Spread a thin layer of cream sauce in a small baking dish
Layer lasagna sheets, asparagus–spinach mix and tofu ricotta
Repeat layers and finish with cream sauce on top
Bake 30–35 min until pasta is tender and top lightly golden
Let rest 5–10 min before serving
