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Chop your mushrooms, bell pepper and onion.
In a large pot or dutch oven, heat your minced garlic with 1 to 2 tablespoons of water. Add your vegetables to the pot, along with your whole cherry tomatoes.
Once the vegetables start to soften (about 5 to 7 minutes), add the lentils, water and tomato sauce.
Add some Italian seasoning for extra flavour, (if you’re using pasta sauce, this may not be necessary).
Mix well. Bring the soup to a boil and break apart your 5 lasagna sheets and throw them in. Let it simmer on low-heat while covered for about 15-20 minutes or until lentils and lasagna noodles have been cooked well.
Add in a handful of spinach and mix around until wilted. Let cool and separate into tupperware or soup containers. Garnish with red pepper flakes, nutritional yeast and/or fresh basil.