Best Ever Vegan Lasagna

Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your 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.

Place mushrooms in a food processor and pulse until you get tiny pieces (or chop very small).

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 until moisture evaporates, seasoning generously with salt and pepper.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes. Drain and rinse with cold water.

Preheat oven to 375 degrees.

Thinly slice zucchini.

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), and a layer of tofu ricotta. Repeat these layers. Top with sauce and a layer of vegan mozzarella cheese.

Cover with foil. Bake for 25 minutes. Remove foil and bake an additional 25 minutes.

Cool for 15 minutes before serving. Top with fresh basil and chili pepper flakes.

Cook the mushroom mixture until all moisture evaporates, which may take up to 20 minutes.

Use an apple peeler for thinly slicing zucchini.