• Preheat the oven 350 degrees.
• Grab an 9x13-inch baking dish and spray it with non-stick cooking spray. Set aside.

Prepare the pasta:

• Bring a pot of salted water to a boil and add in your lasagna noodles. Cook the noodles until they are al-dente. They will continue to soften as they bake in the oven.

  Reserve 1/2 cup of pasta water. Drain the remaining water in a colander and drizzle the pasta with olive oil to prevent them from sticking together. Set aside.

Prepare the sauce:

• Grab a saucepan and over medium / low heat add the olive oil and butter.
• Add the onion, red bell pepper, and garlic into the pan with the olive oil and butter. Season everything with salt and pepper. Stir well.
• Let the vegetables sweat until they are tender and translucent.
• Next, you will add the crushed tomatoes (juice too), red pepper flakes, Italian parsley, basil leaves, pasta water and let everything simmer over medium / low heat.

Prepare the vegan ricotta cheese:

• Boil a pot of water and cook the cauliflower until it is soft.

  Add the tofu, softened cauliflower, nutritional yeast, lemon juice, and spices to a food processor. Blend well until the mixture is smooth and creamy.

  Once blended, gently fold in the shredded vegan mozzarella cheese with a spatula.

Assemble the dish:

• Ladle two spoonful’s of red sauce into the prepared baking dish.
• Smear the vegan ricotta cheese mixture on one side of the pasta and roll them up.
• Place the rolled-up pasta on-top of the sauce.
• Once all of the pasta is rolled and placed in the baking dish, top with extra sauce, cover with foil and bake for 20-25 minutes or until the vegan cheese is warmed all the way through.
• Top with freshly chopped parsley and vegan parmesan cheese and serve warm.