In a large pot, bring water to a boil and cook pasta to al dente (approximately 8-10 minutes- check package for recommendation). Drain well.
To the cooked pasta, add 1 cup of tomato sauce and stir to combine.
In a medium bowl, mix together 1 cup vegan mozzarella, all the ricotta and parmesan.
In a 9x13 baking dish, add a thin layer of tomato sauce.Then, half the pasta, 1/2 of the cheese mixture, half the remaining sauce. Repeat - pasta, cheese mixture, sauce. Top with the remaining 2 cups of shredded mozzarella cheese. Cover with foil.
Bake 25 - 30 minutes. Uncover and broil for 1-3 minute. Remove and serve with garlic bread.