Preheat oven to 350°F (175°C) and grease a 9x13 inch casserole dish.

Slice zucchini lengthwise into very thin lasagna sheets.

Heat olive oil in a skillet over medium heat. Add mushrooms and shallots, season with salt, and cook until tender, about 5-7 minutes.

Stir in marinara sauce and cook for 2 minutes until bubbling.

In a food processor, combine cashews, tofu, nutritional yeast, lemon juice, basil, and salt. Process until smooth and creamy, adding water if needed.

Assemble the lasagna: spread marinara sauce on the bottom, layer zucchini, cashew-tofu mixture, and more marinara. Repeat layers twice more, ending with marinara.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until bubbly.