For the tofu ricotta

1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, plant milk, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.⁣

For the mushroom mixture

1. In a food processor place all your mushrooms. Pulse until you get tiny pieces of mushroom, you can also chop into very small pieces.

For the lasagna

1. Chop onion small and mince garlic. In a large pan add 1-2 tbsp olive oil, sauté onions and garlic for 3 minutes then add in mushrooms. Cook for 10-15 minutes. You want the moisture to evaporate…Season generously with salt and pepper.⁣ I cooked my mixture for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. Preheat oven to 375 degrees.
4. Thinly slice your zucchini, I used a apple peeler.
5. To assemble, spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange 6 noodles lengthwise then add mushroom mixture, followed by a layer of sauce, thinly sliced zucchini (season lightly with salt and pepper) then add a layer of tofu ricotta. Repeat these layers. Top off with sauce and a layer of vegan mozzarella cheese.
6. Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. Top off with fresh basil and chili pepper flakes.