Blend the almond ricotta cheese ingredients together in a food processor, streaming in 1 tablespoon of water at a time, until desired consistency is reached. Set aside.

Bring a large pot filled with water to a boil. Once boiling, cook lasagna noodles al dente according to the package directions. Drain when done.

Warm oil in a dutch oven or large skillet over medium heat. Add ground beef and cook until browned, breaking into small pieces as it cooks.

Stir in spinach and cook for a couple minutes, until it begins to wilt. Add marinara sauce and seasoning. Cook for about 5 minutes, then remove from heat.

Preheat the oven to 350F. To layer the lasagna, spread a thin layer of the meat sauce in the bottom of a 9x13 pan. Top with a single layer of lasagna noodles. Spread an even layer of almond ricotta over the noodles, approximately ⅓ of the mixture. Top with approximately ⅓ of the meat sauce. Repeat twice with remaining noodles, almond ricotta, and sauce.

Bake for 40-45 minutes, or until the sauce is bubbly and the edges are browned. Once cooked, remove from the oven, and let cool for 5-10 minutes. Slice and serve with fresh basil garnished on top.