Preheat oven 375°F. In a skillet add olive oil and mock beef crumbles, sauté until tender; set aside.

Prepare whole wheat lasagna pasta according to package directions.

In a saucepan add spaghetti sauce, Italian seasoning, sea salt and water; stir occasionally.

In a medium bowl add tofu, McKay’s seasoning, ¼ cup vegan parmesan cheese, garlic powder and onion powder; mix well.

In the bottom of a sprayed 13×9 baking dish pour 1 cup spaghetti sauce.  Arrange 3 lasagna pasta lengthwise over sauce.  Next, spread half of tofu mixture, mock beef crumbles mixture and spinach over pasta, repeat layering. Finish with pasta and remaining sauce; sprinkle on shredded cheese and remaining parmesan cheese.

Cover with foil and bake for 40 minutes. Remove foil and bake another 5 minutes. Let stand 15 minutes before cutting.