Put all the tofu ricotta ingredients in your food processor or blender, and blend it up until it’s fairly smooth. Add tiny amounts of water if needed for it to blend.
Simmer the crushed tomatoes with olive oil, garlic powder, basil, oregano, salt and pepper until the raw tomato taste disappears, about 15 mins.
Add the tofu ricotta and tomato sauce to your favorite lasagna recipe – I like to rub some olive oil in a casserole dish, then layer noodles, sauce, and ricotta, repeating this pattern until the top of the casserole dish is reached.
Bake at 375F covered with aluminum foil for 30 mins, then remove the foil and bake for 10 more mins uncovered, and finally let it sit for 10 mins before cutting into it.
Enjoy the creamy, tomato-y lasagna goodness! ❤️🤗