For The Vegan Meat Sauce For The Cashew Ricotta For The Mozzarella Sauce For The Lasagne

For The Vegan Meat Sauce

1. Preheat your oven to 180C. Line two large baking sheets with parchment paper or lightly grease them.
2. Break the tofu into chunks and add them to a large bowl. Use a potato masher to mash the tofu into crumbles.
3. Add the nutritional yeast, soy sauce, smoked paprika, and garlic powder and stir to coat the tofu.
4. Spread the tofu across baking sheets. Bake for 30 - 35 minutes, stopping to stir every now and then until the tofu is browned and dry. Set aside.
5. To a saucepan add the tomato sauce and Italian seasoning. Put over medium-high heat and bring to a simmer.
6. Stir in the baked tofu crumbles and then remove from the heat.

For The Cashew Ricotta

1. Add the cashews to a food processor and pulse several times until the cashews have broken down into a crumbly powder. Add the milk, lemon juice, and miso paste, and blend until you reach a texture that resembles ricotta cheese.

For The Mozzarella Sauce

1. Melt the vegan butter in a saucepan over medium-high heat. Sprinkle in the flour and whisk to make a paste. Keep whisking and cook the flour paste for 60 seconds.
2. Whisk in milk, nutritional yeast, garlic powder, and salt. Simmer for about 5 minutes until the mozzarella sauce thickens. Remove from heat and set aside.

For The Lasagne

1. Turn the oven up to 190℃.
2. Bring a large pot of water to a boil and cook the lasagne sheets according to the package directions.
3. To assemble the lasagne, spread 1/4 of the vegan meat sauce across the bottom of a 9"x13" pan. Top with 3 lasagne sheets. Spread another 1/4 of vegan meat sauce over the sheets, then dollop 1/2 the ricotta over the meat sauce. Top with 3 more lasagne sheets, another 1/4 of vegan meat sauce, the remaining 1/2 of the ricotta, 3 more lasagne sheets, the last of the vegan meat sauce, and lastly pour over all of the mozzarella sauce and gently spread it over top.
4. Cover with foil and bake for 25 mins. Remove foil and bake another 10 - 15 minutes until bubbling around the edges.
5. Allow the lasagne to cool for 10 minutes before serving. Top with fresh chopped basil, parsley, or vegan parmesan cheese if desired.