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.

Meanwhile, cook the lasagna noodles for 8-10 minutes or until al dente. They will continue cooking in the oven! Toss with 1 tsp of olive oil and set aside, covered with a clean kitchen towel or the lid to your pasta pot.

Add 1 Tbsp reserve sun-dried tomato oil (or olive oil if you used dried sun-dried tomatoes), ½ tsp salt, and the mushroom mixture to a sauté pan over medium-low heat. Check on your mushrooms periodically while you complete the rest of the steps. They will release their water and then eventually reabsorb it, but keep an eye on things so they don’t burn.

Process thoroughly until a consistently smooth ricotta-like texture forms.

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 until well-mixed and fragrant.

Now, it’s time to assemble your plant-based lasagna! Start by spooning some of your marinara sauce into the bottom of your 9x13” dish. You just want enough to cover the bottom; this layer can be thin.

Next, layer the lasagna noodles so they are just overlapping, creating a thin seam.

Then, scoop out half of your tofu ricotta mixture and gently spread it out evenly. It will be quite thick, so this takes a bit of finesse.

Spread out the spinach on top of the tofu ricotta.

Add another noodle layer. (Depending on the shape of your 9x13” dish, you may see a need to add an extra noodle as you get closer to the top and the opening of the dish gets wider.)

Add sauce. You can be more generous with the sauce now.

Add all of the lentil mixture to this next layer, carefully spreading it out.

Add noodles.

Add another layer of noodles and the rest of the marinara sauce.

Top with freshly minced parsley and basil and pop it in the oven for 40 minutes, covered with tinfoil. After 40 minutes, remove the tinfoil and bake an additional 10 minutes uncovered.