Cook meat in a large (12″) nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
Drain meat and return to skillet.
Stir in garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
Break the lasagna noodles and scatter them into the skillet. Then pour marinara sauce and water over the top.
Bring to boil then reduce heat to medium low and cover. Let simmer, stirring often, until noodles are tender, about 20 minutes.
(Meanwhile, grate cheeses, mix, and set aside.)
Remove skillet from heat and stir in half of the cheese blend. Season with salt and pepper if desired.
Dot heaping spoonfuls of tofu over the noodles, then sprinkle with remaining mozzarella and parmesan.
Cover and let stand about 3-5 minutes. (Chop basil while waiting.)