My lasagna has gotten much better since the advent of Vegan Rella!
1 box no-boil lasagna noodles (I prefer Ronzoni brand)
2 jars Belletieri's pasta sauce
1 pkg Vegan Rella
1 pkg firm tofu, drained and crumbled
1 container Better than Cream Cheese
4-6 Tbs assorted Italian dried herbs (basil, oregano, etc)
2 tsp coarse sea salt
Preheat oven to 375.
Mix together ingredients to make the 'Ricotta.' Using a spatula, spread the 'Ricotta' onto the strips of lasagna noodle and layer in a greased 13x9" pan with the sauce. Layer until the pan is filled, the lasagna box should have a diagram. Top off with remaining sauce. Thinly slice the Vegan Rella and place on the top (and between the layers if you like). Cover tightly with Reynolds Release aluminum foil and bake for 45 minutes or until noodles are soft.