Preheat oven to 375 degrees F°
Drain and let your tofu dry for 10 minutes
Combine the tofu, nutritional yeast, fresh basil, lemon juice, olive oil, salt, pepper, onion, garlic and vegan parmesan cheese for the vegan ricotta in a mixer
It should be a well-puréed mixture
Taste and adjust seasonings as needed
Pour about 1 cup marinara sauce into a small baking dish and line with thinly sliced zucchini
Scoop spoonfuls amounts of ricotta mixture over the zucchini and spread into a thin layer
Spread on another layer of marinara sauce and then top with more zucchini slices
Continue until all filling and zucchini are used up
The top two layers should be zucchini and then sauce
Sprinkle on vegan parmesan cheese and cover the dish with foil, so the cheese does not get burned
Bake covered for 30 minutes, then remove foil and bake for 15 minutes more, so the cheese is getting crispy
The zucchini should be very easily pierced when cut with a knife
Serve immediately
