Vegan Spinach and Mushroom Lasagna

Name: Vegan Spinach and Mushroom Lasagna
Ingredients: 3 tablespoons olive oil, plus more for greasing; 3 cloves garlic, 2 thinly sliced and 1 whole; 1 teaspoon fennel seeds; Pinch crushed red pepper flakes; 1 pound white mushrooms, sliced; One 28-ounce can crushed tomatoes; Kosher salt; One 12.3-ounce package firm tofu, strained; One 10-ounce package frozen spinach, thawed and squeezed dry; One 8-ounce package vegan cream cheese; 1/2 cup loosely packed fresh basil leaves, plus more for garnish; 3 tablespoons nutritional yeast; 1/2 teaspoon freshly grated nutmeg; 12 to 13 no-boil vegan lasagna noodles; 1/2 cup shredded mozzarella-flavored vegan cheese