To a medium pot, set over medium-low heat, add the crushed tomatoes, garlic, oregano, crushed red pepper and a few pinches of salt. Bring to a gentle simmer and cook, partially covered, for about 15 to 20 minutes. Taste and adjust the salt to your liking. Turn the heat to low and continue cooking until you’re ready to use the sauce.

To a small skillet, set over medium heat, add the olive oil. When warm, add the zucchini, cremini mushrooms, crushed red bell pepper and a few pinches of salt. Cook for about 5 to 7 minutes, until the zucchini and mushrooms have softened. Mix in the lemon juice and handful of minced basil. Give it a taste and adjust the salt to taste. Turn off the heat and set aside.

Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil. Add the lasagna sheets and cook until al dente. Drain and drizzle with a few teaspoons of olive oil (this will help them from sticking to each other). Lay them flat on a cutting board or use a casserole dish.

To the bottom of the lasagna dish, spread a thin layer of sauce. Top with three sheets of lasagna, overlapping them slightly. Spread a thin layer of sauce on the noodles and then add a few spoonfuls of the zucchini and mushroom filling. Top with a few dots of the almond milk ricotta and a handful of the shredded cheese. Repeat the layering process until you’ve reached the top and worked through all of the noodles. I ended up doing about four layers. The top layer should be pasta, a bit of sauce and a good amount of shredded cheese.

Transfer to the oven to bake for 30 to 40 minutes, until the top is as melty as vegan cheese will get. Lol. Top with a handful of minced basil. Slice and serve.

This lasagna is great to keep in the fridge. Cover with foil or plastic wrap. I like to heat the slices up in a toaster oven (for about 10 minutes) but a microwave works too!