Heat olive oil in a dutch oven or large sauce pan over medium heat. Cook the garlic, onion, and carrots for 2-3 minutes, stirring continuously.

Add the mushrooms. Continue to cook and stir for 5 minutes.

Add the bay leaf, Italian seasoning, and 1/2 c of the vegetable stock. Cook and stir for 5 minutes, scraping up any bits that may be stuck to the bottom of the pan.

Add the tomato paste, tomato sauce, and bulgur, hemp hearts, or quinoa (depending on what you're using). Cook and stir for 3 minutes.

Now, add the remaining vegetable stock, lentils, plant milk, and soy sauce or salt. Stir to combine. Bring to a simmer, then reduce heat to low heat and cover the saucepan. Cook for 20 minutes. Check on the sauce periodically to add water if it starts to get too thick.

Taste the sauce and add more salt or Italian seasoning, as needed.

Add all ingredients to a food processor, and blend until smooth.

Taste the ricotta and adjust for salt, if needed.

Preheat oven to 375 F degrees.

Spray two baking sheets with non-stick spray. Set aside.

Bring a large pot of water to a boil. Cook the lasagna sheets according to package directions. Drain the pasta, rinse them with cold water, and lay them individually on the baking sheets. This will keep them from sticking together while you assemble the lasagna.

Spoon 1/2 c of the vegan bolognese sauce into the bottom of a 9"x13" baking dish. Place three lasagna sheets on top. Spoon about 1/2 c of the sauce on top of the pasta, spreading so it's even. Top with about 1/4 c of the vegan ricotta.

Repeat so there are four layers total. When you get to the top layer, cover the noodles with sauce and the vegan shredded cheese, if using, and the chopped basil.

Cover with foil and bake for about 40 minutes, until the lasagna is light brown and cooked through. Because the sauce is thick, it may not bubble.

Serve warm, or freeze*** and enjoy for weeks!