Preparation Steps

• Heat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish and set aside.
• Start the sauce: Warm 1 tbsp olive oil in a large pot over medium heat. Add the onion and 1/4 tsp of the kosher salt; cook until tender and translucent, 4–5 minutes. Stir in the minced garlic and cook 30 seconds. Add the vegan sausage and cook until lightly browned at the edges, 4–5 minutes.
• Pour in the marinara and Italian seasoning. Simmer uncovered for 10 minutes to thicken slightly, then turn off the heat, stir in the remaining kosher salt, and cover to keep warm.
• Make the ricotta while the sauce simmers: In a food processor, pulse tofu, olive oil, nutritional yeast, plant milk, sea salt, basil, and lemon zest until fluffy with small curds (avoid overblending). Transfer to a bowl, cover, and refrigerate for 10 minutes to set up.
• Infuse the béchamel: Warm the plant milk in a small saucepan with the smashed garlic over low heat until steaming, 3–4 minutes. Remove from heat and let sit 5 minutes; discard garlic.
• In a separate saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook, whisking, for 2 minutes to form a blond roux. Slowly stream in the warm infused milk, whisking constantly until smooth and slightly thick, 3–5 minutes. Season with sea salt and let stand 3–4 minutes to thicken further.
• Cook the pasta in a large pot of well-salted boiling water until 2 minutes shy of al dente. Reserve 1/2 cup pasta water, then drain.
• Toss the drained pasta with about 2 cups of the warm sauce and half of the chilled tofu ricotta. If the mixture feels tight, loosen with a splash of reserved pasta water.
• Assemble: Spread 1 cup sauce over the bottom of the prepared baking dish. Add the pasta mixture in an even layer. Dot the remaining ricotta over the top in generous spoonfuls, pour on the rest of the sauce, then drizzle the béchamel across the surface. Lightly swirl with a spoon to marble the sauces without fully mixing.
• Bake uncovered for 25–30 minutes, until bubbling around the edges and lightly golden. For extra color, broil 1–2 minutes. Rest 10 minutes before serving so the layers set.
• Practical tip: If the béchamel thickens too much while resting, whisk in a tablespoon or two of the reserved pasta water to bring it back to a silky pour.