Preheat your oven to 350°F / 175°C. Lightly coat a 13x9-inch (33x23 cm) baking dish with cooking spray. 2.
In a food processor, combine the well-drained tofu, fresh basil, parsley, toasted pine nuts, garlic, lemon juice, salt, red pepper flakes, and sugar.
Blend until the mixture is completely smooth and has a creamy texture similar to ricotta cheese. 3.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the zucchini slices and sauté for 3-5 minutes, just until they become tender-crisp. 4.
Spread a thin layer of marinara sauce (about 3 tablespoons / 45 ml / 1.5 fl oz) on the bottom of your prepared dish.
Arrange a single layer of no-cook noodles on top, overlapping slightly.
Spread half of the tofu ricotta mixture over the noodles, followed by half of the sautéed zucchini. 5.
Top with another layer of noodles, the remaining tofu ricotta, the remaining zucchini, and 1/2 cup (480 ml) of sauce.
Finish with a final layer of noodles and top with all the remaining marinara sauce, spreading it evenly to cover. 6.
Cover the baking dish tightly with foil and bake for 1 hour.
Once baked, carefully remove the lasagna from the oven and let it rest, still covered, for at least 10 minutes before slicing and serving. This helps it set beautifully.
