Slice the zucchini lengthwise into thin strips, lay out on a paper towel and sprinkle with salt, allow to sit at least 15 minutes to draw some moisture out
Meanwhile prepare the tofu ricotta. Combine the tofu, nutritional yeast, italian seasoning, salt and lemon juice in a food processor
Blend until smooth and set aside
In a large skillet over medium heat, add the oil followed by the onion and peppers and saute for 5-6 minutes, or until the onion is translucent
Add the garlic and stir, then add the mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated
Add the spinach and allow to wilt
Add a layer of sauce to the bottom of a 9x13 baking dish, then a layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
Repeat with another layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
Keep repeating with a layer of zucchini, sauce, remaining vegetables and remaining vegan ricotta
Then fininsh with a final layer of zucchini and remaining sauce on top
Cover and bake in the oven for 45 minutes, or until bubbly
Add the fresh minced basil and allow to sit for 10 minutes before slicing and serving