Best Ever Vegan Lasagna

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

Place mushrooms in a food processor and pulse until you get tiny pieces, or chop into very small pieces. Chop onion small and mince garlic. In a large pan, add 1-2 tablespoons olive oil, sauté onions and garlic for 3 minutes, then add in mushrooms. Cook for 10-15 minutes until moisture evaporates and season generously with salt and pepper.

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.

Preheat oven to 375 degrees. Thinly slice the zucchini.

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 seasoned lightly with salt and pepper, then a layer of tofu ricotta. Repeat these layers and top with sauce and a layer of vegan mozzarella cheese. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving and top with fresh basil and chili pepper flakes.