Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach

Name: Cook the Book: Lasagna with Roasted Cauliflower Ricotta and Spinach
Ingredients: For the Roasted Cauliflower Ricotta:; 1 medium-size head cauliflower (11/2 to 2 pounds), chopped into 1/2-inch pieces; 2 teaspoons olive oil; 1/2 teaspoon salt; 1 pound extra-firm tofu; 1/4 cup nutritional yeast flakes; 2 tablespoons freshly squeezed lemon juice; Several pinches of freshly ground black pepper; For the Red Sauce:; One (28-ounce) can crushed tomatoes with basil; 2 tablespoons chopped fresh thyme; 3 cloves garlic, minced; To Assemble:; 8 ounces lasagna noodles, broken in half, cooked in salted water; 1 1/2 cups chopped fresh spinach; 1/4 cup chopped black olives