Bring a salted and lightly oiled pot of water to a boil and cook lasagna noodles as directed on package.
While that is going, add 1 tbsp oil to a large skillet.
Once heated, add minced garlic and saute for 1 minute until fragrant.
Add in 2 tablespoons of vegan sofrito.*
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 and spaghetti sauce. Cook down for 10 minutes.
During this time, pasta will finish. Drain and drizzle a little olive oil between the noodles to prevent sticking while waiting for sauce to finish.
In a 9x13 pan, layer lasagna* as follows: -thin layer of sauce-overlapping noodles-handful of vegan cheddar shreds-layer of sauce-handful of vegan mozzarella shreds-overlapping noodles-8oz package of vegan ricotta -layer of sauce-overlapping noodles-mixed layer of vegan cheddar and mozzarella -layer of sauce-overlapping noodles-layer of sauce-mixed layer of vegan cheddar and mozzarella -some sprinkled vegan Parmesan cheese
Place into a preheated 350 degree oven for about 30-45 minutes or until bubbling and cheese melted.