• Heat oven to 350°F/175°C. Spray a 9x13 baking dish with cooking spray.

For the Vegan Ricotta Cheese:

• Combine tofu, soaked cashews, nutritional yeast flakes, salt, and garlic in a food processor. Pulse until smooth. Add the lemon juice until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
  

For the Vegan Lasagne:

• In a large bowl, add the marinara and veggie crumbles. Stir to combine.
• Pour one cup of prepared marinara sauce into the bottom of a 9x13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
  
• Spread half of the vegan ricotta filling over the sauce-covered noodles.
  
• Repeat another layer of lasagna noodles, sauce, and vegan ricotta filling.
• Finish with one more layer of lasagna noodles, topped with the remaining sauce. Sprinkle remaining mozzarella shreds over the top.
  
• Tear off a piece of aluminum foil large enough to cover your baking dish. Spray the bottom side of the foil with vegetable cooking spray so it doesn’t stick to the cheese. Cover the baking dish with a prepared foil sheet, crimping the edges around the sides of the pan. Bake covered for 45 minutes.
• Use tongs to carefully remove the foil and bake for another 15 minutes uncovered.
• Remove from oven and allow to cool for several minutes before serving.
• Storage: You can store this in the fridge for 3 to 5 days, or freeze the finished lasagna and store it for up to 2 months.