In a small skillet over medium heat sauté the mushrooms and garlic – using a tablespoon or two of water to keep it from sticking. When mushrooms are cooked remove from pan and set them aside.
Preheat oven to 375 degrees.
In a lasagna pan or a deep 9 x 13 inch baking dish – pour one cup of marinara in the bottom of the pan.
The next layer will be 4 of the Barilla No Boil Gluten Free Lasagna noodles spread with half of the tofu ricotta filling. I find it easiest to hold each noodle in my hand and individually spread the tofu ricotta on them and then place the noodles in the prepared baking dish. Top the tofu ricotta noodles with half of the cooked mushroom and garlic mixture. Pour one cup of marinara over the top and repeat this step again. See the video to watch me make the layers.
When you have completed the second layer of tofu ricotta covered noodles and covered them with mushrooms and a cup of marinara – place a layer of just plain noodles over the top and pour all of the remaining marinara over the top layer of plain noodles.
Cover baking pan with aluminum foil and seal the edges tightly. Place baking pan in the preheated oven and set the timer for 50 minutes.
After 50 minutes remove the foil and sprinkle Vegan Faux Parmesan Sprinkle over the top – how much is up to your personal preference. Put baking dish back in the oven uncovered for 10 minutes.
Let lasagna sit for about 10 minutes after removing from oven before you try to cut and serve it. Sprinkle fresh basil over the top if desired.