Preheat oven to 375°F (190°C).

Spread a thin layer of olive oil and sauce on the bottom of a large glass or cast iron baking dish.

Create three or four-noodle layers across the length of the pan (or however many fit well).

Spoon the following across the top of each layer in this order: sauce, pesto, ricotta, veggies, cheese.

Repeat the layers until the ingredients are used up, finishing with a layer of sauce, cheese, Italian herbs, pink salt, and garlic powder. You can top with crumbled garlic croutons if you want a crunchy twist.

Cover with foil and bake for 30 minutes, removing foil for the last 10 minutes until the cheese is melted and golden.

Cool for 10-15 minutes before slicing.

Serve with salad and homemade sourdough bread.

In a mixing bowl, mash the tofu with a fork until crumbly.

Stir in the remaining ingredients, mix well, and set aside.

You can also use a blender or food processor for a creamier blend.

Follow the instructions on the package, bringing a few quarts of water to a rapid boil and adding the noodles one by one. Gently stir them, keeping them separated and careful not to break.

Continue to stir for 10-15 minutes until they're softened but still slightly firm.

Drain them in a colander, swishing them in cold water, then lay them out perfectly on parchment paper to cool.