Preheat oven to 350 F.

Dice half the shiitake mushrooms (1 cup) and bring a large saucepan with marinara sauce, diced shiitake mushrooms, basil, and bay leaf to a boil, then simmer while you prep the other ingredients.

Prep the rest of the veggies and set aside.

Gently mix tofu, hummus, spinach, nutritional yeast, salt, and lemon juice with your hands or a spatula until semi-smooth and resembles ricotta cheese.

Using a food processor, grind cashews until fine and crumbly, then transfer to the bowl with the ricotta mixture and combine.

Heat a large skillet with 1 1/2 tbsps of olive oil on medium-high heat. Sauté zucchini, remaining mushrooms, and onions with salt and pepper to taste for 4-6 minutes until tender and starting to brown. If your skillet isn't large enough, you might want to sauté the mushrooms separately.

Cook the noodles until just al dente and set aside, laying flat in one layer. Skip this step if you are using pre-cooked noodles.

Remove the bay leaf from the marinara sauce and spread about 1 1/2 cups in the bottom of a 9x13 inch baking dish. Top with 3 1/2 noodles (I sliced one in half lengthwise to cover the extra space). Then add a generous amount of ricotta, vegetables, and sauce, top with another layer of noodles, ricotta, vegetables, and sauce. Add one more layer of noodles and finish with a generous amount of sauce. You can top it with fresh chopped basil for extra flavor!

Cover lasagna with foil and bake for 30 minutes.

While the lasagna is cooking, heat 1 tbsp of olive oil in a medium pan and sauté the eggplant for 2-3 minutes on each side until tender and browned.

When the lasagna is finished cooking, top it with the eggplant rounds and more fresh basil.