https://www.noracooks.com/best-vegan-lasagna/

1 cup dried red lentils 2 25 oz jars marinara sauce OR 3 regular cans of tomato sauce with 1 TBL of each garlic powder, onion power, oregano, Italian seasoning 1 cup raw cashews 16 oz firm tofu, not pressed or drained 1/2 cup nutritional yeast 3 tbsp fresh lemon juice, from about 2 lemons 1 tsp salt 1 tsp dried basil 1 tsp oregano 1/2 tsp garlic powder 2-3 cups baby spinach 1 box whole grain lasagna noodles sprinkle of non-dairy cheese, optional for topping

1. First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Or put the same amount of water in the instant pot and cook for 10 minutes. (Optional: Drain the lentils in a fine strainer), and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside. 2. Preheat the oven to 375 degrees, convection bake. 3. To make the Cashew-Tofu Ricotta, break up the block of undrained tofu in the blender. Blend until smooth. Then add the nutritional yeast, lemon juice, salt, basil, oregano and garlic powder. Blend until well combined. Then add the cashews. It is best if the cashews are chopped before adding. Chopping can be done in small batches in a hand chopper or a food processor. Blend until well combined and pretty smooth. 4. Assembling the lasagna: Add about 3 ladle spoon fulls of marinara sauce to the bottom of a large lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 3 ladle spoon fulls of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly. 5. Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving.