Bring a pot of salted water to the boil. Add the fava beans and blanch for 1 ½ - 2 minutes until just tender. Drain and refresh under cold water until cool. Drain again.

To make the tofu cream, add the tofu, garlic nutritional yeast, salt and 180ml (¾ cup) of water to a blender or food processor. Blend until smooth. Depending upon your tofu, you may need a bit more water to make it smooth and pourable.

Preheat oven to 180˚C / 350˚F.

In a large baking dish that measures about 25cm x 35cm (10 inch x 14 inch), drizzle with olive oil and spread about ¼ of the spinach tofu cream on the base. Top with 1 layer of lasagna sheets. Top with some of the tofu cream, half of the fava beans, ⅓ of the pesto, and ⅓ of the mozzella. Top with another layer of lasagna sheets. Repeat by adding half of the remaining tofu cream, all of the remaining fava beans, half of the remaining pesto, and half of the remaining mozzarella. Finish with a final layer of lasagna sheets, the remaining tofu cream, the remaining pesto and the remaining cheese. Drizzle with olive oil and bake for 30-40 minutes, until the lasagna sheets are tender, and it is bubbling around the sides and slightly golden on top.

If you’d like a charred top like mine, switch the oven to grill/broil function at highest setting (mine was 220˚C / 450˚F) and scorch the top for 2-4 minutes, watching it closely, until you see singed patches on top.

Remove from oven and allow to sit for 10 minutes before serving.