Cook lentils as needed or use canned lentils to save time.
Make Tofu Ricotta by blending together tofu, nutritional yeast, lemon juice, basil, oregano, garlic powder, and salt.
Preheat oven to 375 degrees F (190C). Combine the cooked lentils with marinara sauce.
Assemble lasagna in layers in a 9x13 inch baking dish. Cover tightly with foil and bake for 40 minutes. Uncover and bake for another 15 minutes.
STORAGE & SUGGESTIONS
Store leftovers in an airtight container for up to 5 days. Freeze for longer. Make in advance by assembling then refrigerate until ready to bake. Remove from refrigerator 30 minutes before baking to allow lasagna to get back to room temperature.