Step 1

Heat a large skillet over medium heat and add the oil, onion, bell peppers, squash, zucchini and mushrooms.  Season with granulated garlic, dried herbs and salt and pepper and cook until vegetables are softened, 7-10 mins.  Add in the garlic, spinach and balsamic vinegar and cook until spinach is wilted and most of the vinegar has cooked off.

Step 2

Add the veggie mixture to a large bowl and pour in the tomato sauce.  Mix until combined and set aside.

Step 3

Add all the tofu ricotta ingredients to a food processor and blend until creamy.  I like to get the food processor started and then slowly add in almond milk until the texture is just right.  Set aside.

Step 4

Start building your lasagna in a 9×13 baking dish.  Layer in this order: 1/3 of the tomato sauce mixture, lasagna noodles, 1/2 cheese mixture, noodles, sauce, rest of the cheese, noodles, rest of the sauce, 3/4 cup grated mozzarella cheese.

Step 5

Pre-heat oven to 400 degrees F.  Let the lasagna sit on the counter until oven is preheated and then cover with tinfoil and place in the oven. Bake lasagna until the noodles are cooked through and sauce is bubbly, about an hour.  I usually take the tin foil off for the last 15 -20 minutes so the cheese can brown a little bit.  Let lasagna cool for 10-15 minutes before enjoying.