Begin by cooking the lasagna noodles according to the package instructions. Once cooked, drain them and lay them flat on a tray lined with parchment paper.

While the noodles are cooking, prepare the tofu ricotta. In a food processor or blender, combine the tofu, olive oil, apple cider vinegar, garlic powder, Italian seasoning, 1 teaspoon of salt, onion powder, and red pepper flakes. Pulse until the mixture is smooth.

Transfer the tofu mixture to a large bowl and fold in the vegan mozzarella until well combined.

Take about 2 tablespoons of the ricotta/mozzarella mixture and spread it onto each lasagna noodle. Carefully fold each noodle 3 to 4 times to form a square.

Place the folded noodles on a lined baking sheet and freeze them until they are slightly firm, which should take about 30 minutes.

When you're ready to cook, set up your dredging station. In one shallow bowl, pour the non-dairy milk. In a second shallow bowl, add the flour and season it with 1 teaspoon of kosher salt and fresh cracked black pepper, whisking to mix well.

In a third shallow bowl, combine the Italian breadcrumbs, vegan parmesan cheese, the remaining teaspoon of salt, and black pepper. Mix everything together.

Working in batches, take each lasagna square and dredge it first in the milk, then in the flour, back into the milk, and finally into the breadcrumb mixture.

In a large skillet, heat about 1 ½ inches of vegetable oil over medium-high heat. Once the oil reaches 350°F, fry the squares in batches until they are golden brown and crispy, which should take about 3 to 4 minutes on each side.

After frying, transfer the lasagna squares to a paper towel-lined rack to drain excess oil. Repeat the frying process with the remaining squares.

Before serving, sprinkle the fried lasagna with vegan mozzarella and chopped parsley. Serve hot alongside your favorite marinara sauce and/or alfredo sauce, and enjoy!