Use store bought or make your own by simply adding 2 pieces of toast broken up into a blender/food processor until turned into crumbs.

Add tofu to a large bowl and mash it until crumbled (using your hands works best). Add remaining ingredients and stir until combined.

In a saucepan on medium low heat, whisk cornstarch into milk until completely dissolved. Whisk in salt and oil. Stir until it starts to thicken slightly. Taste, and season with salt and pepper as desired. Remove from heat and set aside.

Cook lasagna noodles until al dented (just cooked enough so they can be rolled).

Preheat oven to 425 Fahrenheit.

Add a thin layer of white sauce to the bottom of 2 lasagna pans. Add a drizzle of olive oil (optional).

Take a lasagna noodle and add dollop of the vegan ricotta mixture to the centre, then add a small dollop of white sauce. Fold each end of the noodle together until 'rolled' into lasagna parcels.Repeat for remaining noodles until 2 pans are filed.

Add remaining sauce over top of the 2 pans of lasagna rolls.

Add a generous amount of vegan cheddar shreds over top both pans of lasagna rolls.

Divide breadcrumbs between the 2 pans of lasagna rolls, sprinkling evenly on top.

(Optional) Add slices of jalapeño (or whole jalapeño) on top as garnish. Bake for 30 minutes covered. Remove and cook for another 5 minutes uncovered.

Allow to cool then serve.