For the tofu sausage: Loosely crumble the tofu into sausage-y chunks.
Heat the safflower oil until shimmering in a medium skillet over medium heat, then add the tofu. Cook the tofu until brown and somewhat crispy, stirring from the bottom to prevent burning, 10 to 15 minutes. Add the onions and cook until they become translucent, then add the garlic, basil, oregano, rosemary, sage, red pepper flakes and salt. Cook for about 2 minutes, then add the soy sauce and salt to taste if needed. The mixture should be pungent and a little salty. Remove from the heat and set aside.
For the tofu ricotta: Break up the tofu with a fork in a medium bowl until it is the consistency of ricotta cheese. Add the capers, basil, oregano, salt and nutritional yeast. Mix well.
Heat the olive oil in a medium skillet over medium-high heat until hot. Add the garlic and cook until golden, about 30 seconds. Add the tofu mixture and cook until hot, 3 to 5 minutes. Stir in the lemon juice.
For the lasagna: Preheat the oven to 375 degrees F. Bring 4 quarts of water to a boil in a large stockpot over high heat. Add the safflower oil and salt. Add the lasagna noodles, cover and cook until al dente. Once done, carefully remove the noodles one at a time to a bowl of ice water to stop them from cooking.
Oil the bottom and sides of your casserole dish. Coat the bottom with a quarter of the pasta sauce, then layer with noodles and sausage. Top with half the tofu ricotta and half the basil and spinach. Cover with another quarter of sauce and a second layer of noodles. Top that layer with another quarter of sauce and the remaining ricotta, spinach and basil. Then a final layer of sauce and noodles, and then top with the mozzarella cheese.
Bake covered for 20 minutes, then uncover and bake for an additional 20 minutes.