Bring a large pot of salted water to a boil. Set aside ¼ cup of sauce for the meat. Add 12 lasagna noodles (two are safety noodles, in case one rips). Cook just until they are pliable enough to roll.

Preheat a large, heavy-bottomed skillet over medium heat. Sauté onion in the olive oil with a pinch of salt until translucent, 7 to 10 minutes. Add the garlic and sauté a minute more.

Add the rosemary, thyme, red pepper flakes, oregano, black pepper, and walnuts and toss to coat, toasting the walnuts for about 3 minutes. Add the mushrooms and salt. Sauté until lightly browned, about 5 minutes.

Deglaze the pan with red wine and raise heat to reduce, about 3 minutes. Add the lentils and heat through. Press them with a spatula to mash them a bit. Add breadcrumbs and marinara. Let cook for about 5 minutes, stirring often, then remove from heat and cool completely.

Preheat oven to 350°F.

Drain the noodles and carefully lay them out flat on a piece of parchment, using tongs to handle. Cover with a wet kitchen towel so they don't dry out.

Pour 3 cups of marinara into a 4-quart casserole and spread it out. Set dish aside.

Use a large rimmed baking sheet to roll the noodles. Pour about 2 cups of marinara onto the baking sheet and coat each noodle in the sauce, then lay it flat on the sheet. Spread an additional tablespoon of sauce onto the noodle. Spread about 3 tablespoons of walnut meat over that. Sprinkle with cheese.

Roll each noodle up into a spiral, then arrange upright in the casserole next to each other. If filling starts drooping, you can add additional meat, sauce, or cheese to the top once it is situated.

Bake for 30 minutes, or until edges are lightly browned. Top with fresh basil or microgreens and sprinkle with red pepper flakes.