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

While your noodles are cooking, prepare the tofu ricotta. Place tofu, olive oil, apple cider vinegar, garlic powder, Italian seasoning, 1 teaspoon salt, onion powder, and red pepper flakes in a food processor or blender and pulse until smooth. Transfer to a large bowl. Add the vegan mozzarella to the bowl and mix until thoroughly combined.

Using about 2 tablespoons of the ricotta/mozzarella mixture spread a layer onto each lasagna noodle. Carefully fold each lasagna noodle 3 to 4 times over to create a square. Freeze on lined baking sheet until slightly firm, about 30 minutes.

When ready to cook, prepare your dredging station. In one shallow bowl, pour in the non-dairy milk. Place the flour in a second shallow bowl and season with 1 teaspoon of the kosher salt and fresh cracked black pepper, whisking to combine. In a third shallow bowl, add the Italian bread crumbs, vegan parmesan cheese, remaining teaspoon salt and pepper. Mix to combine.

Working in batches, dredge each lasagna square into the milk, then into the flour, back into the milk, then finally into the breadcrumb mixture.

In a large skillet, add about 1 ½ inches of vegetable oil over medium-high heat. Once the oil reaches 350°, fry the squares in batches until golden brown and crispy, about 3 to 4 minutes per side. Transfer the fried lasagna to a paper towel lined rack and repeat with remaining squares.

Sprinkle with vegan mozzarella, chopped parsley, and serve hot with a side of your favorite marinara sauce and/or alfredo sauce, and enjoy!