Step 1

Cook lentils as needed or use canned lentils to save time.

Step 2

Make Tofu Ricotta by blending together tofu, nutritional yeast, lemon juice, basil, oregano, garlic powder, and salt.

Step 3

Preheat oven to 375 degrees F (190C). Combine the cooked lentils with marinara sauce.

Step 4

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.


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.