prepare the zucchini lay zucchini strips on paper towels or a clean kitchen towel. sprinkle with sea salt and let sit for 15-20 minutes to draw out excess water.

pat the zucchini dry with another towel to remove the moisture. bake the zucchini slices at 375°F for 10 minutes, then blot again.

make the tofu ricotta in a food processor, combine the pressed tofu, dairy-free milk, tapioca starch, nutritional yeast, garlic powder, onion powder, sea salt, and lemon juice. blend until smooth and creamy. set aside.

assemble the lasagna preheat your oven to 375°F. in an 8 x 8-inch baking dish, spread a thin layer of marinara sauce. add a layer of zucchini slices to cover the bottom of the dish.

spread 1/3 of the tofu ricotta evenly over the zucchini. add a layer of marinara sauce. repeat the layering process (zucchini, ricotta, marinara) until all ingredients are used up, finishing with a final layer of marinara. sprinkle 1 cup of vegan mozzarella shreds on top.

bake the lasagna cover the dish with foil and bake for 30 minutes. uncover and bake for an additional 20 minutes, until the cheese is melted and slightly golden.

cool and serve allow the lasagna to rest for at least 20 minutes before slicing to ensure it sets properly.