1. Preheat oven to 375°. Spray 12 standard muffin cups with cooking spray. Wrap tofu with paper towels and place on a plate; top with a second plate and weigh down with heavy object. Let tofu stand 15 minutes.

2. Prepare lasagna noodles as label directs, cooking 1 minute less than directed; drain and rinse with cold water. Cut each noodle crosswise into 4 equal pieces.

3. In food processor, purée lemon juice, nutritional yeast, oil, seasoning, garlic powder, tofu, and ¼ teaspoon each salt and pepper. Makes about 1¼ cups.

4. Place 1 noodle piece into prepared cups; evenly top with 2/3 cup sauce, ½ the tofu mixture and ½ cup mozzarella. Repeat layers, turning second noodle piece about 90° from first noodle piece. Top with remaining noodle pieces, turning 90°; evenly top with remaining 2/3 cup sauce and ½ cup mozzarella.

5. Bake 16 minutes or until edges are slightly crunchy and mozzarella melts. Let stand 10 minutes before removing from cups; sprinkle with basil, if desired. Makes 12 stacks.

• 13 g Fat
• 1 g Saturated Fat
• 2 mg Cholesterol
• 286 mg Sodium
• 46 g Carbohydrates
• 4 g Fiber
• 6 g Sugars
• 0 g Added Sugars
• 11 g Protein