Preheat the oven to 350F and grease a 9×13 inch casserole dish with some oil.
Pat dry the tofu with a paper towel and set aside.
Cut the shallot into dice and chop the mushrooms. Slice the zucchini lengthwise into very thin slices.
Place the cashews into a food processor and process into a fine meal. Now add in the tofu, nutritional yeast, lemon juice, basil, oregano, garlic powder, and salt. Process again scraping down the sides as necessary. Add 2-4 tablespoons of water to reach the desired consistency. It should look like in the photos.
Heat oil in a large skillet over medium heat. Add mushrooms and shallot. Season with some salt and cook stirring occasionally until brown.
Stir in the marinara sauce and cook for 2 minutes until the sauce starts to bubble.
For assembling, start with a layer of marinara sauce mixture. Lay 3 lasagne sheets on top of the sauce. Next add a layer of the cashew-tofu mixture, followed by a layer of spinach. Add sliced zucchini and top with 3 slices of mozzarella cheese.
Repeat with the layers one more time.
Cover the dish with foil and place in the preheated oven. Bake for 50 minutes.
Uncover the dish and broil for 10 minutes until the top is golden and the cheese is bubbly.
Once done, remove from the oven and let cool at room temperature for about 15 minutes. Slice and serve warm.