Start by thawing the Beyond Meat Ground on the counter till it's room temperature and soft. Ideally, thaw in the fridge the night before, then the rest of the way on the counter before you are ready to cook.
Press tofu for a half hour to hour ahead of time to remove water. If you do not have a tofu press you can place the tofu on a plate with a clean towel over it and something heavy on top (a cast iron pot/pan works well). *See notes.
While meat is thawing and tofu is pressing, prepare vegan ricotta cheese by adding all ingredients to a food processor and blending until smooth. Don't over-process. It should be thick, but spreadable. If too thick, add additional lemon juice or yogurt (or water or plant-based milk alternatively).
Preheat oven to 350 degrees F.
Cook noodles to package directions. For ready to bake noodles I recommend soaking in warm water for 10 minutes. This is what I did and they came out perfect. No weird chewy texture that you sometimes get with those kind.
Chop shallots and mince garlic. Divide each into two roughly equal piles.
Add 1 package of Beyond Meat Ground to a saucepan along with half of the shallots and garlic. Break up with a fork till you have the size pieces you want. (I recommend cooking only one package at a time as to not overcrowd. You'll be more likely to get the browning effect you are looking for. Cook for just a few minutes, you don't need to fully cook through.) Set your first batch aside and cook the next batch the same way.
Add all your browned meat back to the pan and add your sauce, reserving a little plain sauce for the bottom of your lasagna tray. Mix everything together.
Assemble the lasagna! Start with a layer of meatless sauce that you reserved, then a layer of noodles, and a layer of meat sauce. Next add a few dollops of ricotta roughly spread out and sprinkle shredded cheese over the ricotta filling in any gaps.
Another layer of sauce, noodles, sauce, ricotta and cheese, and so on. When you reach the top cover the last layer of noodles with with more sauce and also more cheese of you want. I personally love a thick layer of mozzarella on the top of my lasagna. *See notes.
Cover tray with foil and bake for 35 minutes at 350 degrees.
Remove the aluminum foil and bake uncovered for another 10-15 min. If cheese is melted and the tray is bubbling, it's done. overstand for 10 minutes before cutting. Top with any leftover sauce if you wish and serve.