Place drained cashews, hemp seeds, tofu, water, lemon juice and Italian seasoning in a high-powered blender and process until creamy. Add basil and pulse until the basil is just chopped and combined.
Using a mandoline, thinly slice the zucchini lengthwise. Spread 1/2 cup
pasta sauce on the bottom of a baking dish.
Place a layer of sliced zucchini on top of the pasta sauce. Spread half of the "ricotta" and 1 cup of the pasta sauce over the zucchini. Repeat for the next layer. Finish with a final layer of zucchini and tomato sauce.
Cover with foil and bake at 375 degrees F for 45 minutes. Uncover and bake for an additional 10 minutes.
Note: For a child-friendly or party recipe, you can alternate zucchini layers with whole wheat or bean lasagna noodles. Explore Cuisine makes green lentil lasagna noodles. Prepare noodles according to package directions then alternate layers of noodles with zucchini layers.
