• Preheat oven to 375 degrees F.

For the noodles:

• Cook lasagna noodles according to package directions to al dente consistency. Drain the cooked noodles and lay them flat to dry.

For the sauce:

• Into a large, deep skillet over medium heat, crumble the vegan ground beef and sausage. Add the onions. Cook,  stirring frequently for about 3-5 minutes, or until beef and sausage are browned. Add garlic and continue cooking an additional 1 minute. Reduce heat to low.
• Stir in the undrained diced tomatoes, tomato paste, brown sugar, basil, oregano, and 1 1/2 teaspoons sea salt.
• Cover and simmer for 45 minutes, stirring occasionally.

For the ricotta filling:

• Prepare egg replacer according to package directions for the equivalent of one egg.
• Into a medium-size mixing bowl, add the dairy-free ricotta and egg replacer equivalent of one egg. Stir until well combined.
• Stir in Italian flat-leaf parsley, 1/2 cup vegan Parmesan cheese, remaining 1 teaspoon sea salt, and ground black pepper.

Layering the lasagna:

• Grease a 3-inch deep, 9"x13" baking dish.
• Into the baking pan, arrange cooked lasagna noodles in an even layer.
• Spread the noodles with 1/4 ricotta mixture.
• Over the ricotta mixture, spread, 1/4 of the sauce.
• Over the sauce layer, sprinkle 1/4 mozzarella cheese
• Repeat for all four layers adding the remaining 1/4 cup Parmesan cheese to the top layer of mozzarella cheese.
• Time to bake:
• Bake in the preheated oven, covered, for 45 minutes.
• Remove cover and continue cooking an additional 20 minutes.
• Allow to stand 10 minutes before slicing and serve hot.