Vegan Sausage & Spinach Skillet Lasagna

If making from scratch, prepare the vegan pesto by adding all of the ingredients to a food processor and blending until combined. Add olive oil as needed until desired consistency is reached. Prepare the Tofu Ricotta according to the instructions. Set both aside until ready to use.****
Bring a large pot of water to a boil. Add your broken lasagna pieces and cook according to the package instructions, being sure not to overcook. Drain and rinse with cool water to stop them from cooking more.
Heat olive oil in a cast iron skillet over medium high heat. Lower heat to medium and add the shallot and sausage to the pan. Cook, turning regularly until sausage is browned.
Add a couple of tablespoons of water to the skillet to deglaze it. Scrape the browned bits off the bottom then add spinach and garlic to the skillet and cook until wilted. Add the marinara and stir to combine. Cover and allow to cook for 5 minutes.
Add the cooked lasagna noodles to the skillet and stir to combine. Use as few or as many lasagna noodles as you'd like - just be sure not to overcrowd the skillet.
Flatten contents of the skillet down, then top with dollops of ricotta and pesto. Cover with a lid and cook on medium-low heat for 5-10 minutes, or until everything is warmed through.
Top with optional toppings of choice and serve.