Vegan Lasagna with Tofu Ricotta 12 whole grain lasagna noodles (or other pasta), uncooked 7-10 cups marinara sauce: Saute onion, celery, garlic, mushroom, grated carrot, etc. Cook some Beyond Beef (optional) Add: 2 cans tomato sauce 1 can crushed tomatoes basil, oregano, parsley, salt, pepper Tofu ricotta Mash together: ~14oz pkg extra firm tofu, drained 10 oz hummus (1 heaping cup) - use roasted garlic if available 1/2 cup nutritional yeast 1/4 cup fresh basil, finely chopped, or 1 Tbsp. dry (optional) 1 tsp salt 1 tsp garlic powder Put a thin layer of sauce in Instant Pot or crock pot Then: 1/3 of the uncooked pasta (break to fit) 1/3 of the ricotta mix 1/3 of the sauce repeat twice Slow cook on normal/medium for 4 hrs