To a large skillet (preferably with a lid) add 1 tablespoon oil.
Once heated, add minced garlic and saute for 1 minute until fragrant.
Add in 2 tablespoons of vegan sofrito.* Stir together.
Add in seasoning salt, oregano, garlic powder, dried parsley, black pepper and onion powder. Stir around and let cook for 1 minute.
Add in the vegan beef crumbles. Mix everything around until well combined. Cook for 3-4 minutes.
Pour in vegan worchestshire sauce, spaghetti sauce, and fire roasted tomatoes. Stir together.
Break lasagna noodles into 2 inch pieces (okay if smaller pieces break off, just no larger pieces)
Stir together and push all the noodles under the sauce as much as possible.
Cover and cook, maintaining a simmer until noodles are soft and cooked throughout, checking every 5-7 minutes and stirring to ensure it doesn't burn on the bottom. About 20-25 minutes, making sure to push noodles under and recover every time.
Stir in vegan mozzarella, cheddar and parmesan.
Remove from heat.
Add dollops of ricottas on top.
Serve with more parmesan and fresh chopped basil if desired.