Step 1

Preheat the oven to 375 degrees, Fahrenheit.

Step 2

Spread spiralized summer squash and zucchini over two large, clean tea towels and sprinkle with the 1 teaspoon of kosher salt. Allow to sit on the towel for 10-15 minutes. This is going to draw excess water out of the squash and prevent the lasagna from being too watery.

Step 3

While the salt draws the moisture out of the squash and zucchini, prepare the tofu ricotta and set aside.

Step 4

After 10-15 minutes, wrap the squash and zucchini up in the tea towels and lightly squeeze out the excess water.

Step 5

Add half of the zoodles to the bottom of a round 10" oven safe skillet or 9x13" casserole dish. Layer 1/2 of the ricotta on top, then 1/2 of the marinara sauce. Continue layering until all ingredients have been added to the casserole dish (I was able to do two layers). Finally, top with vegan mozzarella cheese, if using.

Step 6

Bake uncovered for 35-45 minutes, or until noodles are soft to your liking.

Step 7

Allow to cool for 5 minutes, then serve immediately topped with additional vegan mozzarella, fresh basil, red chili flakes etc.

Step 8

Storage: Store leftovers in the refrigerator for up to 3 days in an airtight container. Will stay fresher longer in glass container. Reheat in microwave.