Preheat oven to 350 degrees F; spray 9x13 baking pan with nonstick cooking spray and set aside.

Make Ricotta: Add cashews, dairy-free creamer, garlic, and 1/3 of the tofu block to a high powered blender or food processor.  Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this). Add lemon juice, the remaining tofu, salt, pepper, and nutritional yeast and blend on low until fully combined and smooth.  Taste and add additional salt or lemon juice, as desired. Pour into a medium bowl.

Add spinach: Defrost spinach and ensure all excess water has been removed.  Feel free to use a cheesecloth or paper towel to squeeze out as much of the excess water as possible. Add spinach to dairy-free ricotta and stir to fully combine.

Lasagna noodles: bring a large pot of water to a boil over medium-high heat.  Then add lasagna noodles to the hot pot.  Allow to cook until noodles are approximately halfway cooked and then remove and set on a kitchen towel. They will finish cooking in the oven.

Assemble the lasagna: take your prepared 9x13 pan and add just enough marinara sauce to barely cover the bottom of the pan. Add the lasagna noodles in a single layer on the sauce. Then add 1/2 the dairy-free ricotta cheese, spreading it out with the back of a spoon. Add half the chopped zucchini and half the tomatoes. Now spoon a 1/2 cup of marinara over top. Repeat with another layer of noodles, ricotta, zucchini, tomatoes, and marinara. For the final layer, add the noodles and 1 1/2 cups of marinara sauce, spreading over the noodles.

Bake, uncovered, for 30-40 minutes or until it starts to bubble and the noodles start to brown.

Remove from oven and sprinkle with your favorite dairy-free mozzarella cheese.

Return to oven and watch carefully; remove as soon as cheese has melted.

Remove from oven and let lasagna rest at room temperature, serve, and enjoy!