Preheat the oven to 375°F.

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Bring a large pot of water to a boil. Add a generous pinch of salt. Once boiling, add the spaghetti to the water and cook, stirring occasionally, until the pasta is al dente, 9-10 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water. While the pasta cooks, prepare the tofu ricotta.

Place the tofu, olive oil, lemon juice, nutritional yeast, salt, black pepper, garlic powder, and Italian seasoning into the bowl of a food processor or blender. Process on high until very smooth, 2-3 minutes. Adjust olive oil and seasonings to desired consistency and taste.

Return the drained spaghetti to the pot. Add the marinara sauce and stir to thoroughly coat the noodles.

Transfer half of the sauced pasta to the prepared baking dish. Drop the tofu mixture by spoonfuls over the spaghetti, and gently spread it into an even layer. Top with the remaining noodles. Spoon remaining marinara sauce over the dish.

Cover the baking dish with a sheet of aluminum foil.

Bake the spaghetti on middle rack of oven for 40 minutes.

Remove the aluminum foil and continue baking until the dish is heated through, about 10 minutes.

Check to see that pasta is done. Remove from oven or add time as needed.

Allow the spaghetti to rest for 20 minutes before serving. If you like, serve the spaghetti with vegan mozzarella cheese and fresh basil leaves.