First, grab a medium pot and add 1 cup of dried red lentils along with 3 cups of water. Bring this to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for about 20 minutes. Keep an eye on them!

You want them tender but not mushy. Drain the lentils using a fine strainer, then return them to the pot. Stir in the marinara sauce and let this flavorful mix hang out for a bit while you prepare the ricotta.

While your lentils are simmering, preheat your oven to 350°F (175°C). This will ensure that your lasagna cooks evenly.

In a food processor, toss in 1 cup of raw cashews and pulse them until they’re crumbly—think sandy texture. Now, add the block of firm tofu (that you’ve patted dry), 1/2 cup of nutritional yeast, 3 tablespoons of fresh lemon juice, 1 teaspoon salt, 1 teaspoon dried basil, 1 teaspoon oregano, and 1/2 teaspoon garlic powder.

Pulse this mixture until everything is well combined and the texture is creamy and smooth. If it's too thick, just add a splash of water to help it along. Set this delightful concoction aside for assembly.

In a large 9x13 casserole dish, spread about 1 cup of the lentil marinara sauce evenly across the bottom. Next, layer down 4-5 uncooked lasagna noodles. Grab half of the cashew-tofu ricotta mixture and spread it over the noodles, followed by half of your fresh spinach. Top it off with about another cup of the marinara sauce over the spinach.

Now, repeat the process! Place another layer of 4-5 noodles, spread the remaining ricotta, add the rest of the spinach, and finish with another 4-5 noodles. Pour the remaining marinara sauce over the top layer, ensuring it’s well covered.

Cover your lasagna tightly with aluminum foil. Bake it in your preheated oven for about 40 minutes. The goal here is for all those layers to meld together beautifully!

While your lasagna is baking, you can take this time to whip up your Vegan Mozzarella Cheese, or just grab some pre-shredded vegan mozzarella if you're short on time. This step is optional, but it certainly adds a deliciously melty topping.

Once your initial baking time is up, carefully remove the foil and sprinkle your mozzarella (store-bought or homemade) evenly on top. Return the lasagna back to the oven and bake for an additional 20 minutes uncovered.

When your time is up, take the lasagna out of the oven and let it cool for about 15 minutes. This cooling time allows it to set so that you can cut it into neat pieces without everything sliding around. Slice, serve, and watch your loved ones devour this hearty dish!