Homemade Vegan Lasagna

Boil lasagna noodles with lots of sea salt until they are Al-Dente (firm, but not hard).
While noodles are cooking, moisten a rectangular baking pan with a very thin coat of vegan butter (this will keep the noodles from sticking to the pan). Crumble the beef into a bowl and season with onion flakes and pepper to taste. Heat in microwave. Add jar of sauce and mix together in bowl. Set aside.
Crumble tofu and add oregano, basil, garlic salt, and 1 tablespoon olive oil. Mix together in bowl (this is for the ricotta cheese). Taste and add more seasoning if needed. Set aside.
Grate vegan mozzarella cheese and set aside.
Line bottom of baking pan with layer of lasagna noodles. Add a thin layer of beef/sauce, ricotta, and mozzarella in that order. Continue until all ingredients are used up, ending with a layer of noodles and mozzarella on top.
Bake in oven about 30-45 min at 350 degrees F until cheese is melted. You don't want the noodles to be hard around the edges, so sprinkle water around sides of pan if needed.
Cut into squares and enjoy!