Bring a large pot of water to a boil. Preheat oven to 400 degrees F.
While waiting for the water to boil, prepare the vegan Parmesan if you don't have any on hand. Then prepare the tofu ricotta by adding tofu, nutritional yeast, lemon juice, basil, oregano, garlic and onion powder, salt, and pepper to a food processor or blender and blend until creamy, scraping down the sides as needed.
Once the water is boiling, add ziti noodles and 1/2 tsp salt and stir. Boil pasta until al dente according to package instructions (edible but still a little firm, mine takes 9-10 minutes).
When the pasta is done boiling, drain the pasta in a colander and then add the noodles back to the pot. Mix in the marinara sauce and tofu ricotta until thoroughly combined.
Pour pasta mixture into a 9x13" baking dish and cover with mozzarella and vegan Parmesan. Sprinkle some Italian seasoning on top.
Bake pasta on middle rack for 25-35 minutes or until pasta is warm and the cheese has melted. Optional: Broil the pasta for the last few minutes of cooking (I like to do this to brown the cheese a little.) If you do, watch it constantly because it can start to burn quickly. Don't walk away.
Remove pasta from the oven, let cool for a few minutes, and serve with more vegan Parmesan on top.