Step 1

Preheat the oven to 375 degrees.

Step 2

Add the tofu ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed. Transfer to a bowl and place the food processor back on the base.

Step 3

Add all of the pesto ingredients (except the oil) to the food processor and pulse until combined. With the motor running, add the oil and blend until smooth. Set aside.

Step 4

Use a mandoline to cut the zucchini into thin strips. Lay out on a cutting board and sprinkle with salt. Allow to sit for 5 minutes to draw out the liquid. Use a paper towel to wipe off the water and salt.

Step 5

Melt the vegan butter in a skillet over medium heat. Once melted, add the flour and whisk until smooth and bubbly (approx. 3-5 minutes). Slowly whisk in the broth & cream. Add the vegan parmesan and whisk for another couple minutes. Remove from the heat and add the pesto. Mix until combined.

Step 6

To assemble, add 1/4 of the pesto sauce to the bottom of the baking dish and spread in an even layer. Top with lasagna noodles, 1/2 of the ricotta, 1/2 of the zucchini, 1/2 of the spinach & 1/4 of the pesto. Repeat that layer. For the final layer, add lasagna noodles, vegan parmesan and the rest of the pesto. Spread out in an even layer, cover and place in the oven for 45 minutes.

Step 7

Remove the foil and bake for another 15 minutes. Remove from the oven and allow to rest for 10 minutes.

Step 8

Cut into 8 pieces and serve.