Break two lasagna noodles in half, straight down the middle. After breaking them, you'll have 4 noodles that are about 5 inches long.

Bring a soup pot full of water to boil with a generous pinch of salt. Boil the noodles until al dente (look at package directions for more information; on my noodle package, it says to boil the noodles for 8 minutes). Drain the noodles. Then move them to a clean kitchen towel to fully dry.

Next you'll need a 5.75-inch mini loaf pan. Line the bottom of the loaf pan with about 2 Tablespoons of pasta sauce. Then top it with one 5-inch noodle. Top the noodle with about a Tablespoon of tofu ricotta, a pinch of chopped basil, a pinch of chopped spinach, and a pinch of shredded zucchini. Scatter everything evenly across the noodle.

Now add another noodle. Top that noodle with a couple Tablespoons of pasta sauce, about a Tablespoon of tofu ricotta, a pinch of chopped basil, a pinch of chopped spinach, and a pinch of shredded zucchini.

Add another noodle. Top that noodle with a couple Tablespoons of pasta sauce, about a Tablespoon of tofu ricotta, a pinch of chopped basil, a pinch of chopped spinach, and a pinch of shredded zucchini.

Finish with the last noodle. Top with a couple more Tablespoons of sauce, being sure that the noodles are fully covered, and a sprinkling of tofu ricotta.

Cover the loaf pan with aluminum foil. Put the loaf pan into the air fryer. Air fry at 400 degrees Fahrenheit for 10 minutes. Then remove the aluminum foil from the loaf pan. Air fry for an additional 3 to 5 minutes, until the lasagna has some nice color and crispiness on top.

If you can wait two or three minutes, the lasagna is easier to remove once it's had a little time to cool. Move the lasagna to a plate or bowl to eat, or carefully dig in right in the loaf pan.