Wash 2 medium zucchini and cut off about a ½ inch from both ends. Use a mandolin to make long thin slices the length of the zucchini and about ¼ inch thick.

Place the sliced zucchini on a long sheet of paper towels and sprinkle liberally with salt. Allow the slices to sit for 10 minutes. Flip over and sprinkle with more salt and let them sit for 15 more minutes.

After 25 minutes, wash off the salt and pat the zucchini 'noodles' dry with a clean paper towel.

While the zucchini noodles are sitting, fry some vegan sausage crumbles, vegan ground beef, or chop up some vegan Italian sausages.

Wash and slice 2 medium tomatoes and 2 cups of baby spinach, and set them aside.

Drain and press a container of extra firm tofu to get out as much liquid as possible.

Crumble the tofu into a large food processor and add nutritional yeast, salt, garlic, olive oil, and fresh basil.

Blend well for 2 minutes, adding a splash of soy milk or water if needed to thin out to a smooth spreadable texture.

Cover the bottom of your lasagna dish with a thin layer of spaghetti sauce.

Lay down a layer of washed zucchini ‘noodles’ so that they overlap slightly.

Spread a layer of vegan ricotta on top of the zucchini noodles.

Add a second layer of zucchini and pour another cup of spaghetti sauce on it.

Sprinkle with vegan sausage, vegan ground beef, or sautéed mushrooms.

Add another layer of overlapping zucchini noodles.

Spread on a layer of vegan ricotta cheese, sauce, and top with fresh baby spinach.

Layer again with zucchini and tofu ricotta, then add sliced tomatoes.

End with a last layer of zucchini noodles and more sauce.

Sprinkle on shredded vegan mozzarella cheese and vegan pesto, cover with foil, and bake at 375°F for 40 minutes.

Remove foil and bake for an additional 25 minutes until bubbly.