Preheat the oven to 350 degrees. Cook in boiling water to al dente, then drain & rinse: 1/2 pound lasagna noodles ( or however much you think is enough) Tomato Sauce - Cook in a skillet and let simmer 1 24 oz of your favorite low sodium tomato- based pasta sauce 1/2 onion chopped 1/2 green, red, yellow bell peppers chopped 1 fresh tomato chopped 1 package of either white or crimini mushrooms chopped (however much you like) 1 bunch of spinach finely chopped 1 cup of vegan crumbles (if you like or keep it veggie) Blend in a food processor or blender until smooth and creamy the tofu ricotta: 1 pound of tofu 1 tsp salt 1/2 tsp garlic powder 1/2 tsp basil or (if you want you can do 1/2 cup of fresh basil and 1/4 cup fresh parsley) 1 Tbsp onion powder 1/4 cup of nutritional yeast 1/2 cup grated dairy-free mozzarella Assemble In a Baking Dish 2 Quart: Start making your layers beginning with half tomato sauce on bottom, then a layer of noodles, then layer tofu filling, then noodles and repeat. Note: I put on top some of the tofu filling and sprinkled some of the dairy free cheese as well. Bake for 30 minutes or until bubbly. Enjoy!