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Béchamel: Melt plant butter in a saucepan over medium heat. Whisk in flour and cook for 1-2mins. Slowly whisk in 3 cups plant milk and heat until thick (about 5mins). Stir in the tapioca starch slurry, nutritional yeast, miso, garlic powder, onion powder, and salt. Simmer until thick and stretchy.
Meat Sauce: Heat oil in a pan and brown the meat and diced onion. Stir in oregano, garlic powder, basil, and salt. Once cooked, pour in the pasta sauce and simmer.
Ricotta: Combine all ricotta ingredients in a food processor and pulse until smooth and creamy.
Assemble & Bake: spread meat sauce at the base of a baking dish, then layer no-boil lasagna noodles, sauce, tofu ricotta, and béchamel. Repeat until the last lasagna sheet then top with the remaining meat sauce and bechamel. Bake covered with tinfoil at 350F for 45minutes, then remove tinfoil and broil for 10minutes until bubbling on top!