Preheat the oven 350 degrees.
Grab an 8x8 baking dish and spray it with non-stick cooking spray. Set aside.
Bring a pot of salted water to a boil and add in your lasagna noodles. Cook the noodles until they are al-dente. DO NOT overcook the noodles or they will be hard to roll. Also, they will continue to soften as they bake in the oven.
Grab a saucepan and over medium / low heat add in the olive oil.
Dice the onion, red pepper, and garlic into small, evenly sized pieces. Add the veggies to the olive oil.
Let the veggies sweat until they are tender. You do not want them to brown.
Pour in your crushed tomatoes (juice too), red pepper flakes, fresh basil leaves, and let everything simmer over medium / low heat. Season with salt and pepper.
Next you’ll prepare the vegan “ricotta cheese”.
Add your tofu, cauliflower, nutritional yeast, lemon juice, and spices to a food processor. Blend well until the mixture is smooth and creamy. You do not want any hard cauliflower pieces in the mixture. Once blended, fold the shredded mozzerella into the mixture.
Once the noodles are finished cooking, reserve a ½ cup of the salted pasta water and add it to your sauce.
Drain your noodles and run them under cool water to stop the cooking. Lightly drizzle the noodles with olive oil to prevent them from sticking together.
Begin to smear the vegan ricotta cheese mixture on each noodle and roll them up.
Ladle two spoonful’s of red sauce into the baking dish.
Place the rolled-up noodles on-top of the sauce.
Once all of the noodles are rolled, top with extra sauce and bake for 15 minutes or until the vegan cheese is warmed all the way through.
Top with freshly chopped parsley and serve warm.