Step 1

Preheat your oven to 425℉/218℃ and grab a casserole dish that is 9"x 13" or similar to set aside. Then, fill a large pot with generously salted water and bring it to a boil.

Step 2

While waiting for your water to boil, make your dairy-free ricotta. Add all the ricotta ingredients to your food processor and process until smooth. Stop to scrape down the sides as needed and set it aside.

Step 3

By now, your water should be boiling, so add your pasta to the pot and UNDERCOOK it by 2-3 minutes compared to the package directions. Then drain immediately.

Step 4

While the pasta is cooking, prepare your sauce by stirring the Bolognese ingredients in a bowl. Set it aside.

Step 5

When the pasta is cooked, begin assembling your vegan baked pasta dish.

Step 6

Add a thin layer of sauce to the bottom of your dish to prevent sticking. Then add half of your cooked pasta on top, another thin layer of sauce, and half of the ricotta cheese. Spread the cheese as best as you can, but it doesn't need to be perfect.

Step 7

Now add the remaining half of the pasta, another layer of sauce, and the remaining ricotta cheese. Spread the cheese, add one more layer of sauce, and then sprinkle with the vegan Parmesan cheese, if using.

Step 8

Bake uncovered for 20 minutes, and then remove the tray from the oven. Garnish with fresh herbs, and sprinkle with red pepper flakes, black pepper, or more vegan parmesan cheese.