Cook lasagna noodles according to package instructions. Drain and put them flat on a parchment paper lined tray.

Prepare the tofu ricotta. Place tofu, apple cider vinegar, olive oil, garlic powder, Italian seasoning, onion powder, 1 tsp salt and red pepper flakes in a food-processor or blender and pulse till smooth.

Transfer into a large bowl. Mix with vegan mozzarella shreds till completely blended.

Using about 2 tbsp of this ricotta or mozzarella mix spread a coating onto each lasagna noodle. Gently fold each lasagna noodle 3-4 times more to make a square. Freeze on lined baking sheet until firm, about 45 minutes.

When ready to cook, prepare your dredging station and in 1 bowl, non-dairy milk. In another bowl, then add flour.

In a third bowl, then include Italian bread crumbs, vegan parmesan cheese, 1 tsp salt, and pepper. Mix to blend. Working in batches, then dredge each lasagna square to the milk, then into the flour and back into the milk, then into the breadcrumb mixture.

Transfer the fried lasagna into a paper towel rack and then repeat with remaining squares.

Sprinklewith vegan mozzarella, chopped parsley, and serve hot with a side of your favorite marinara sauce.