• Sauté the Veggies: In a large deep skillet (with a lid), heat olive oil over medium heat. Once it's shimmering, add onion and cook 3–4 minutes. Stir in garlic and sauté another minute, until softened. Add the veggie crumbles and cook until heated through (see notes on veggie crumble options).
  1 tablespoon olive oil, 1 cup chopped onion, 3-4 teaspoons garlic, 2 cups veggie crumbles
  
• Add Sauce + Noodles: Pour in marinara sauce and water. Stir in seasonings. Add noodles and stir to coat. Make sure noodles are mostly submerged in liquid
  24 oz jar marinara sauce, 1 ½ cups water, 10 oz wide ribbon noodles, salt and pepper to taste, 2 teaspoons dried Italian seasoning
  
• Simmer & Cover: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–18 minutes, stirring occasionally, until noodles are tender. Add more broth or water if it gets too thick.
• Make the Tofu Ricotta: In a bowl, combine all ricotta ingredients. Use a potato mash or firm spatula to mash the tofu and combine the other ingredients. Leave a little texture, like ricotta.
  3 tablespoons nutritional yeast flakes, 14 oz firm tofu, 1 tablespoon white miso paste, 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons fresh basil
• Finish with Ricotta: Once the noodles are tender, add dollops of tofu ricotta over the skillet lasagna in generous spoonfuls. Top with vegan mozzarella. Cover and cook for 2–3 more minutes to warm through. Alternatively, broil (if oven-safe skillet) for a golden top.
  1 cup vegan mozzarella shreds, 2 tablespoons fresh basil leaves, ¼ cup vegan parmesan

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.

  Reheat: Warm gently on the stovetop or microwave with a splash of water or broth.

  Freezer: Best enjoyed fresh, but you can freeze portions for up to 2 months