Vegan Lasagna

Ingredients:
1 package of lasagna noodles (preferably whole wheat)
2 cups of marinara sauce
1 cup of chopped vegetables (such as zucchini, bell peppers, mushrooms, and spinach)
1 cup of vegan cheese (such as shredded vegan mozzarella or nutritional yeast)
1 cup of tofu ricotta (recipe below)
1 tablespoon of olive oil
1 teaspoon of dried oregano
Salt and pepper to taste
For the tofu ricotta:
1 block of firm tofu, drained and crumbled
2 tablespoons of nutritional yeast
1 tablespoon of lemon juice
1 teaspoon of dried basil
1 teaspoon of garlic powder
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped vegetables and sauté until they are tender. Season with salt, pepper, and dried oregano.
In a mixing bowl, combine the crumbled tofu, nutritional yeast, lemon juice, dried basil, garlic powder, salt, and pepper. Mix well to create the tofu ricotta.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place a layer of cooked lasagna noodles on top of the sauce.
Spread half of the tofu ricotta mixture evenly over the noodles.
Add half of the sautéed vegetables on top of the tofu ricotta.
Sprinkle some vegan cheese on top of the vegetables.
Repeat the layers: marinara sauce, noodles, tofu ricotta, sautéed vegetables, and vegan cheese.
For the final layer, add marinara sauce, noodles, and a generous amount of vegan cheese on top.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
Remove from the oven and let it cool for a few minutes before serving.