Add all of the ricotta ingredients into a blender. Blend for 10-15 seconds until it reaches the consistency of sour cream.
Finely chop mushrooms, spinach, basil and broccoli. Add all the ingredients into a pan. Coarsley grate zucchini into a cheesecloth and squeeze the juices out. Add zucchini to the pan. Cook over low heat until water from vegetables has evaporated. Add the tomatoes, and cook for 5-7 minutes.
In a casserole dish start forming your layers. First a little sauce with mushrooms on the bottom (you can add a little vegetable oil, if you prefer). Then add the noodles for the lasagna, they must completely cover the pan. Followed by sauce with mushrooms, then ricotta sauce, and then again noodles. Repeat until the baking tray is full to the brim. Sprinkle nutritional yeast on top and a few basil leaves to taste.
Cover the baking tray with foil and bake for 25-30 minutes at 170C. Then remove the foil and bake for 5-7 minutes. Let cool, serve and enjoy.

For the ricotta:

1 package silken tofu
1 lemon, juiced
3 tablespoon nutritional yeast
350 ml vegetable cream
Basil, to taste
Oregano, to taste
Pepper, to taste
Salt, to taste
Nutmeg, to taste

For the lasagna:

600 g champignons
3 inflorescence's of broccoli
100-200 gram spinach
Fresh basil, to taste
2 zucchini
2 cans sliced tomatoes, without peel
1 package lasagna noodles