Add the tofu, spinach, yeast, garlic powder, lemon juice, Italian seasoning, oregano and salt to your blender. Blend until smooth. Set aside in the refrigerator until ready to assemble the lasagna.
Heat 1 tablespoon olive oil in a large skillet over medium heat. When heated, reduce the heat to low, add the flour and stir constantly with a whisk to blend. Then add the milk, nutritional yeast, miso andgarlic powder
To slice the zucchini by hand, first cut in half lengthwise. Place the flat surface of zucchini half on the cutting board and slice thinly into strips.
Top with a final layer of zucchini and the remaining marinara sauce. Save the remaining bechamel sauce for adding later. Place uncovered in the oven and cook for 40 minutes.