Drain tofu and add ¾ of the package to a large mixing bowl.

Add your plant-based cream cheese or soft nuts-based cheese to the bowl.

Add your salt and garlic powder.

Mix with a fork or with your hands. (It's most effective to combine the mixture with your hands).

Add more salt and garlic powder to taste if desired.

Add the can of tomatoes to a large bowl and add the garlic powder, salt, thyme, basil and olive oil.

Mix your sauce and taste. Add more salt and garlic powder to taste.

Bring a large pot of water to a boil.

Cook 8-10 lasagna sheets until al dente. (They need to be cooked enough so they are just soft enough to roll. You do not want to overcook your noodles, as they will get softer in the oven. You may want to cook 10 sheets just in case one of your sheets tears. You will need 8 to cover a typial lasagna pan).

Drain and rinse your lasagna noodles. Set aside to cool.

Wash and chop your zucchini, mushooms and garlic. Sautée your vegetables for 5-7 minutes in a pan.

Preheat oven to 400 degrees fahrenheit.

Coat a 4 X 9 rectangular lasagna pan with a thin layer of your tomato sauce.

Lay out one lasagna noodle flat on a counter or cutting board. Using a large spoon, spread a thin layer of tomato sauce across the center of the noodle.

Add a dollop of your vegan ricotta cheese. Place a small amount of mushrooms and zucchinni on top of the ricotta cheese. Sprinkle a small dash of salt overtop (optional).

Fold your lasagna roll and place in your lasagna pan. Repeat until you have 8 rolls in your pan.

Cover each lasagna roll in a layer of sauce. You do not want to drown them in sauce. Some of your noodles should be showing, rather than being completely covered. You want enough sauce so that they are not dry.

Sprinkle your vegan mozzarella evenly on top of your lasagna rolls. Cover with lid or aluminum foil.

Place lasagna rolls in oven at 400 degrees fahrenheit for 35-45 minutes until tender.

Remove lid or foil and bake another 5 minutes. Let sit for a few minutes and serve!