Thinly slice the zucchini lengthwise with a mandoline. Toss with 1/2 teaspoon kosher salt, and place aside in a colander to sweat.
In a large saucepan over medium-high heat, add the olive oil, garlic, bell pepper, onion, and mushrooms. Sauté for 5-10 minutes, or until the vegetables are soft.
Drain the tofu and mash well in a large bowl. Mix in the vegan mayonnaise, nutritional yeast, pepper, onion powder, oregano, and basil. Set aside.
In a cooking spray coated 11x7-inch glass or ceramic baking dish, pour 1.5 cups of tomato sauce. Then follow by layering zucchini, cooked vegetables, zucchini, tofu ricotta, zucchini, and the remaining sauce. Sprinkle on the non-dairy cheese and bake for 30 minutes. Let sit for 5 minutes before cutting.
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