1 1/2 tbsp olive oil

1 large yellow onion, diced

3 medium carrots, finely diced

6 garlic cloves, minced

4 cups vegetable broth

1 cup reduced-fat coconut milk

1 can (15 oz) chickpeas or 1 1/2–2 cups cooked chickpeas

6 oz lasagna noodles (about 8 noodles), broken into pieces

1 1/2 tsp kosher salt

Freshly cracked black pepper, to taste

2 tbsp nutritional yeast

2 bay leaves + parsley, oregano, thyme sprigs (bouquet garni)

1 can (15 oz) pumpkin purée

1/2 cup tomato sauce

Vegan Ricotta:

1 block (14 oz) extra-firm tofu

4 tbsp nutritional yeast (16 g)

1 garlic clove

2 tbsp white or yellow miso paste

3/4 tsp onion powder

1 tsp kosher salt (plus more to taste)

1/2 tsp freshly cracked black pepper

1 tbsp extra virgin olive oil

15 fresh basil leaves (optional)

1 1/2 tsp lemon zest

3 tbsp fresh lemon juice