Preheat the oven to 350 F.
To prepare the ricotta, heat up the water and veggie bouillion until dissolved.
Add the grated carrot and spinach and saute until the carrot is soft, about 5-10 minutes.
In a food processor, combine one block of tofu, cashews, lemon juice, olive oil, basil and salt and blend until combined and smooth.
Once the carrots are soft, add the tofu mixture.
Crumble the second block of tofu in and stir. Add salt and pepper, to taste.
Take off the heat and set aside.
For sauce, heat up a medium-large saucepan with the olive oil. Once hot, saute the garlic for 1-2 minutes.
Add the dried basil and saute 1 more minute.
Add the tomato paste, diced tomatoes, water and stir.
Add in the onions, broccoli and mushrooms, if using and cover. Simmer until the veggies are soft enough for your liking. You might want to get a large pot of water boiling while the veggies are simmering and cook the lasagna noodles.
Once the veggies are soft enough, add the veggie crumbles, salt, pepper and nutritional yeast and stir. Simmer on low until ready to use.
Pour a very thin later of the finished sauce on the bottom of a casserole dish (at least 9x13 in.). Put the first layer of lasagna noodles down.
Cover the noodles with half of the ricotta mixture and lay down the second layer.
Cover this layer with 1/3 of the tomato sauce and continue layering until everything is used up, with the final layer being the tomato sauce on top.
Bake covered in aluminum foil for 15 minutes and then uncovered for 10-15 more minutes.