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Begin by slicing the tofu into very thin pieces and marinating it with tamari, nutritional yeast, and garlic powder.
Next, thinly slice the zucchini.
In a bowl, combine the cooked lentils with marinara sauce and mix in the chopped greens.
To create a creamy vegan ricotta, blend the cashews, apple cider vinegar, nutritional yeast, onion powder, garlic, and parsley until smooth.
In a baking dish, spread a layer of the lentil-tomato mixture at the bottom.
Layer the marinated tofu on top, followed by the sliced zucchini and dollops of the vegan ricotta, smoothing it out.
Repeat the process with another layer of the lentil-tomato and spinach mixture.
Add another layer of marinated tofu, zucchini, and finish with another layer of vegan ricotta, smoothing it out once more.
If desired, sprinkle optional hemp hearts on top.
Bake the lasagna until it is heated through and the top is lightly browned.