Preheat your oven to 375°F (190°C).
Place the dry soya mince in a small bowl and pour the hot vegetable broth over it, allowing it to sit for 10 minutes to fully rehydrate.
In a non-stick skillet over medium heat, sauté the diced onion and minced garlic until they are translucent and fragrant.
Stir in the rehydrated soya mince with any remaining liquid, tomato puree, dried oregano, sea salt, and black pepper.
Simmer the sauce for 5-7 minutes until slightly thickened, then stir in the fresh spinach until just wilted.
In a small blender or food processor, pulse the cottage cheese and nutritional yeast until the mixture is completely smooth and creamy.
In a small oven-safe dish, spread a thin layer of the soya mince sauce on the bottom to prevent sticking.
Layer with one lasagna sheet broken to fit, followed by half of the cottage cheese mixture and half of the remaining sauce.
Repeat the layers until all ingredients are used, finishing with a final layer of sauce and a dollop of the creamy cheese mixture.
Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the edges are bubbling.