Vegan Lasagna like my favorite Vegan Restaurant

Ingredients to be blended in a food processor:
Saute in small pan for 4 minutes:

• 2 tsp. olive oil
• 2 medium onions, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs.) 
  
  
  Add and cook for 2-3 minutes:
   
• 8-oz. bag fresh baby spinach 
  
  
  Place in the Food processor:
  The above mixture plus
• 20-oz. pkg. firm tofu, drained
• 1 8-oz. pkg. vegan cream cheese
• ½ cup chopped fresh basil or 1/6 c dried basil
• ¼ cup nutritional yeast or vegan Parmesan cheese
  
  Preheat oven to 350 degrees
  In a 13 x 9 pan:
  Layer Spaghetti sauce, lasagna noodles (12 cooked or oven ready), processed 'cheese' mixture prepared first (above), continue to layer until all ingredients are used.  On top sprinkle 1 cup of vegan cheese, I use Daiya.  Cover with foil and bake for 30-40 min until lasagna is bubbling.
  Let cool for 10 min before serving.