Heat olive oil over medium heat in a Dutch oven or large, heavy-bottomed pot. Sauté garlic for a few minutes, until fragrant.

Add crushed tomatoes, chopped basil, pepper flakes, onion powder, and oregano. Stir to combine. Bring to a very gentle boil, then reduce heat to low, cover, and simmer for 1-2 hours. (This can also be prepared in a slow cooker or Instant Pot.)

Combine ingredients in a food processor and puree until mostly smooth. (A tiny amount of graininess is actually preferable and will make the ricotta texture much more convincing! Scrape down the sides of the bowl as you go to ensure even texture.

In a skillet over medium-high heat, sautée mushrooms in a drizzle of olive oil for 5-8 minutes, stirring often, to cook off excess moisture. Add zucchini and cook for an additional 3-5 minutes, until tender. Remove from heat and set aside.

In the same skillet, cook vegan beef-style crumbles and Beyond Sausage for a few minutes until lightly browned. (If you're just using the beef crumbles, you can skip this step, but the Beyond Sausage is easiest to work with when lightly cooked.)

Preheat your oven to 350°F.

Spread about 1 cup of marinara sauce in the bottom of a greased 9x13" baking dish. Layer 3 lasagna noodles, and roughly 1/3 of the sausage, vegetables, ricotta, mozzarella, parmesan, and sauce. Repeat layers, reserving about 1 cup of mozzarella and 1 cup of sauce for the very top.

Cover with foil and bake for 40 minutes. Uncover and bake for 10-15 additional minutes, uncovered, until edges are slightly browned. Remove from oven and allow to rest for about 15 minutes before serving. (This will allow it to firm up a bit and make it easier to cut and serve.)