Gather ingredients. Preheat oven to 375°F.

Cook lentils by bringing 3 cups of water, ½ cup lentils, and 1 tsp salt to a boil. Then, bring it down to a simmer for 15-20 minutes or until the lentils are cooked (not overly mushy). Strain and set aside.

Add sun-dried tomatoes, walnuts, and white mushrooms to a food processor. Pulse repeatedly until all ingredients are processed and well-combined.

Meanwhile, cook the lasagna noodles for 8-10 minutes or until al dente. Toss with 1 tsp of olive oil and set aside.

Add 1 Tbsp reserve sun-dried tomato oil (or olive oil), ½ tsp salt, and the mushroom mixture to a sauté pan over medium-low heat.

Break up the block of tofu and add it to your food processor with ½ tsp salt, lemon juice, 1 Tbsp Italian herb seasoning, the entire can of white beans plus the liquid, garlic cloves, and black pepper. Process until smooth.

To the sauté pan with the cooking mushroom mixture, add 1 Tbsp Italian herb seasoning, cooked lentils, and strained petite diced tomatoes. Cook for an additional 5 minutes.

Assemble the lasagna by spooning some marinara sauce into the bottom of a 9x13” dish. Layer the lasagna noodles, then half of your tofu ricotta mixture, followed by spinach, another noodle layer, sauce, lentil mixture, more noodles, the other half of your tofu ricotta, and the rest of the marinara sauce.

Top with freshly minced parsley and basil and bake for 40 minutes covered with tinfoil. Remove the tinfoil and bake an additional 10 minutes uncovered.