1. First make tofu ricotta: In a food processor; combine 1 package Soyganic Organic Soft Tofu, 2 tablespoons nutritional yeast, 2 tsp salt, 1 tsp garlic powder, 1 tsp oregano, and blend until it resembles soft curds. Boom- incredibly easy homemade vegan ricotta! 
2. To make the sauce, crumble 4 Beyond Meat Italian sausages into a pan and cook until browned, option to add any finely chopped vegetables of choice into the sauce. Add remaining marinara sauce, reserving a quarter cup for the bottom of the pan. 

To Assemble Lasagna:  

1. Pour ¼ cup Raos Marinara sauce in the bottom of a 9X13 casserole dish. Spread to edges  
2. Layer Chickapea Organic Lasagna Noodles so that it covers the entire bottom of the dish, followed by the marinara sauce, mozzarella shreds, and another layer of noodles. 
3. Repeat until the pan is full. 
4. Bake at 375 degrees for 45 mins covered with tin foil or pan lid, and another 15 mins uncovered, or until the edges are brown and the cheese is bubbling.  
5. Serve hot with a simple garden salad on the side!