Preheat oven to 350°F.
Place enough marinara sauce to cover the bottom of your 9x13” pan, about 1 cup.
Place 5 uncooked lasagna noodles over the sauce. Mine overlapped a bit.
Then start layering sauce, 1/2 the basil ricotta, and 1/2 the mushroom tempeh mixture. Repeat this one more time.
Then top with remaining 5 noodles and the rest of the sauce. It will seem like a lot of sauce but that is what you want. This is so the noodles have plenty of fluid to cook through and became super flavorful. Cover tightly with foil and bake for 45 minutes.
Uncover and place pieces of the mozzarella over the top. Bake uncovered for another 15 minutes and the cheese begins to brown.
Remove from oven and allow the lasagna to sit for at least 15 minutes to firm up and serve.