Step 1

Preheat oven to 375 ºF. Cook pasta according to package directions until they are about 1-2 minutes under cooked and still chewy. Drain and set aside.

Step 2

In a blender or food processor combine all the sauce ingredients and blend until smooth. Add more water to thin if necessary, this will depend on the tofu used as firmness varies brand to brand.

Step 3

Heat a skillet over medium heat and add the oil and onion when hot. Sauté for about 5 minutes until the onions are translucent and just starting to turn golden. Add the mushrooms and the salt and cook for 5-7 minutes until their water is cooked out and they are starting to caramelize.

Step 4

Add the garlic, crumbed vegan sausage, crushed red pepper flakes, and dried sage and let cook about 2 minutes until garlic has mellowed and sausage is starting to brown.

Step 5

If the skillet is large enough (otherwise use a large pot or casserole dish) combine the cooked noodles, the sauce, and the mushroom and sausage filling and stir to combine. Leave in the large skillet or casserole dish to bake, or transfer to a 9 x 13" baking pan. Bake for 25-30 minutes, or until the sauce is thickening and starting to turn golden and the exposed edges of lasagna noodles are crisping up. Let cool for 5 minutes before serving.