Press the tofu until dry, crumble it into a bowl, and mash with the nutritional yeast, lemon juice, garlic powder, onion powder, and salt until it resembles ricotta.

Heat the olive oil in a saucepan, cook the garlic until fragrant, then add the crushed tomatoes, basil, oregano, and sugar. Simmer for 10–15 minutes, then season with salt and pepper.

Spread a thin layer of sauce in a 9×13-inch dish. Layer 4 noodles, half the ricotta, one-third of the mozzarella, and about a cup of sauce. Repeat with 4 noodles, the rest of the ricotta, and another third of the mozzarella. Top with the last 4 noodles, the remaining sauce, and the final third of mozzarella.

Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15–20 minutes more until golden and bubbly.

Rest the lasagna for 10 minutes, then slice and serve warm with fresh basil if desired.