Thinly slice the zucchini into ¼ inch diagonal rounds. Peel and mince the shallot. Thinly slice the garlic.
Place a small oven-safe skillet over medium heat and add 1 tbsp olive oil. Add the shallot and a pinch of salt and cook, stirring frequently, until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about a minute. Add the crushed tomatoes, ½ tsp oregano, ¼ cup water, and bring to a simmer. Let reduce until thickened, about 10 to 15 minutes.
Squeeze the excess water out of the spinach. Drain the tofu. Zest the lemon and cut in half. Set lemon zest aside. In food processor, combine the spinach, tofu, remaining oregano, 2 tbsp water, juice from half of the lemon (you’ll have half a lemon leftover), and a generous sprinkle of salt and pepper. Blend tofu ricotta until smooth.
Once the sauce has thickened and reduced, add the sliced zucchini, sprinkle with salt and pepper, and toss with sauce to combine. Return the sauce to a simmer, then lower heat to medium-low. Cook zucchini until just tender, about 4 to 5 minutes. Turn off the heat.
Set your oven to broil. With a large spoon, evenly spread the tofu ricotta over the sauce and zucchini. Put the pan on the middle rack in your oven. Broil until the top begins to brown, about 12 to 15 minutes. Place a small skillet over medium-high heat with 1 tbsp olive oil. Add the panko and nutritional yeast and cook, until golden brown, about 2 minutes. Season with salt, pepper, and lemon zest.
Remove the skillet from the oven. Top with toasted panko. Pick the basil leaves from the stems and chop. Gently remove pieces of lasagna from the skillet with a large spatula, and place on large plates. Garnish with the chopped basil. Enjoy!