Step 1

Preheat Oven to 375° F

Step 2

Preheat Oven to 375° F. Prepare the zucchini, artichokes, and tomatoes

Step 3

Place zucchini in a colander in the sink and salt generously. Let sit for about 20 minutes. Rinse the zucchini under water to remove the salt and place in a single layer on a baking sheet sprayed with cooking oil. Roast at 400° F until softened and pliable (about 10 minutes). Set aside.

Step 4

When cooled, gently toss the zucchini and artichokes in a bowl with the prepared basil pesto, to coat. Lower oven to 350°F.

Step 5

Slice the tomatoes into ¼” rounds.

Step 6

Wrap block of tofu in paper towels and inside several newspaper pages, if you have them. Put on a plate or cutting board with a sauté pan on top along with something heavy to press water out of the tofu. Leave for about 10-20 minutes while you prepare the rest of the dish.

Step 7

After 10 minutes, place tofu, nutritional yeast, lemon juice, garlic, cayenne, salt and pepper in a food processor and blend until the mixture is creamy.

Step 8

Add the roughly chopped parsley and basil and pulse a few times to incorporate, but not totally blend so that there are flecks of green. Set aside.

Step 9

Place the cashew, nutritional yeast and salt in a food processor. Process until you have fine crumbs.

Step 10

Spray the bottom of a 9×9″ baking dish with cooking spray.

Step 11

Place a single layer of the pesto zucchini in the dish, about 1/2 of the zucchini. Top with half of the artichokes.

Step 12

Place 1/2 of the tofu ricotta filling evenly over the zucchini and flatten with the back of the spoon.

Step 13

Top with tomato slices.

Step 14

Repeat the layers once.

Step 15

Cover with foil and bake the lasagna until it is bubbly and hot, about 30 minutes. Remove from the oven and top with the “Parmesan” Cashew Cheese, return to the oven for another 4-5 minutes or until very lightly browned.