Heat olive oil in a large pan on medium heat. Add onions and cook about 2 minutes.
Add mushrooms. Cook until onions are translucent and mushrooms are tender.
Add salt and garlic. Cook 30 seconds longer.
Pour 1 cup marinara sauce in a 7 ½" x 9 ½" (or similar size) baking dish. Place 2 lasagna noodles on top of sauce.
Spread ⅓ of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
Spread ½ of the mushroom mixture on top.
Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce.
Spread ⅓ of tofu ricotta mixture on top of noodles. Sprinkle 1 tablespoon nutritional yeast on top.
Spread the rest of the mushroom mixture on top.
Pour 1 cup marinara sauce on top. Place 2 lasagna noodles on top of sauce. Pour 1 cup marinara sauce on top (yes it's out of order.)
Spread last ⅓ of tofu ricotta mixture on top of sauce. Sprinkle 1 tablespoon nutritional yeast on top.
Cover baking dish with aluminum foil. Cook covered for 50 minutes at 375°F, then uncover and cook uncovered 10 minutes.
Let rest 10 minutes.
Video
Notes
This mushroom and tofu ricotta lasagna will last 4-5 days in an airtight container in the fridge.To freeze it let the lasagna cool completely.For individual portions, slice and wrap in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 3 months.